We’ve got a squash on squash situation.
I have here one of those serendipitous recipes that just seemed like a simple idea to put together but exceeded all expectations. I was quickly reminded that cinnamon as a savory spice is unexpectedly fantastic. And guess what? Pumpkin puree makes a great marinade. Cinnamon and fresh herbs make a great air freshener. And as the chill in the air becomes more pronounced, this recipe is a great excuse to crank up the oven and celebrate the harvest.
P.S. This is already on my Thanksgiving menu.
|Pumpkin Baked Acorn Squash with Cinnamon and Fresh Herbs|
- ½ cup pumpkin puree
- 3/4 cup vegetable broth
- 2 tsp miso
- 2 cloves garlic, chopped
- 2 tbsp soy sauce (low sodium)
- 1 tbsp ground cinnamon
- handful each of fresh sage leaves and fresh rosemary, chopped
- 1 cup white mushrooms, chopped
- 2 large carrots, chopped
- 1 acorn squash, sliced
- In a small bowl, mix the pumpkin puree, broth, miso, garlic, soy sauce, cinnamon, and fresh herbs until combined.
- Chop the mushrooms, carrots, and acorn squash and put them in a large bowl. Pour the pumpkin mixture over the vegetables and toss, so everything is evenly coated. Transfer the entire mixture to a baking pan, laying out as evenly as possible, sprinkle with pepper, and loosely cover with aluminum foil.
- Bake at 400 degrees for about 30-35 minutes, checking periodically and stirring the mixture. Remove and serve.