Side dishes have it rough.
They’re easily forgotten. They’re neglected. They’re not important.
I will admit, these were my first thoughts when thinking about this week’s Holiday Recipe Exchange. I don’t really have any side dishes in my arsenal, because usually I’ll just steam or roast some veggies and call it a day.
But wait a second!
Roasted vegetables, when made the right way, can be super yummy and even gourmet. They can stand with the entree and complement it instead of just being a formality. The trick is to make a side dish that you can whip up in a flash but still tastes fantastic. This might be the easiest recipe ever, but with a pow of flavor that tastes really, really good. And the cinnamony-sweetness is the perfect accompaniment to any holiday entree you’re serving up.
Squash (I used acorn)
Cinnamon stick, split in half
2 cloves garlic, peeled
Slice the squash in half and scoop out the seeds so that there is a slight cavity in each half. Line a baking pan with parchment paper and spritz with cooking oil. Place a garlic clove and half of the cinnamon stick together for each half of the squash, on opposite sides of the pan.
Face each half of the squash down on top of the garlic and cinnamon.
Roast in the oven at 400 degrees for about half an hour to 45 minutes, until the shells are slightly softened to touch and the bottoms are browned. Remove, and let sit for 2 minutes before scooping out the insides and serving.