Sweet & Smokey Acorn Squash
Acorn squash - one of our absolute favorite autumn vegetables that we decided to grow ourselves this year in our garden! When we finally harvested our first little squash off the vine, Crystalyn prepared a delectable dinner side with it using our Spicy Vines Sweet & Smokey Seasoning. It was so delicious that we decided to pair this side with our 2017 Joie de Vivre Chardonnay share the recipe with you all!
Our Sweet & Smokey Seasoning is a complex and aromatic hickory smoked seasoning that pairs well with Rosé, floral and fruity whites, delicate to medium bodied reds and reds with a hint of spice. To read about our proprietary rubs and seasonings, learn more.
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COOKING TIME: 20 minutes
PAIRED WINES: 2017 Joie de Vivre Chardonnay
SERVINGS: 2
INGREDIENTS
1 acorn squash
2 teaspoons Spicy Vines Sweet & Smokey Seasoning
1 tablespoon brown sugar
1 pinch salt
1 tablespoon butter
DIRECTIONS
Pre-heat your oven to 400°F.
Cut your squash in half from top to stem. Using a large spoon, scoop out the seeds and pulp and discard.
With a pairing knife, score the inside flesh of your squash halves in a cross-hatch pattern, about a half-inch deep cuts.
Place your halved and scored acorn squash, flesh side up in a roasting pan.
Sprinkle your Sweet & Smokey Seasoning, brown sugar and salt evenly over the flesh of your squash.
Melt your butter in a small cup the microwave. This should only take about 5-7 seconds.
Drizzle the melted butter over your squash halves allowing any excess butter to pool in the center of each squash.
Bake your squash at 400°F for about 1 hour until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through.
When done, remove the squash halves from the oven. Spoon any butter that has not already been absorbed by the squash over the exposed areas. Let cool for a bit before serving.