I think the January weather here in Seattle (and by that I mean rain, rain, clouds, and more rain. Did I mention rain?) is starting to get on my nerves. I don't really feel like doing much and don't even consider going out of the house when it's pouring down outside. I guess I should be reading more books or working on some of the many baking projects I have in mind, but I am not. I am just feeling very lazy these days. I am telling you all that to justify that this is going to be a very short, straight to the point post, pretty much just a recipe. Nothing wrong with that, right?
About the dish: it makes for a great side dish, it's very seasonal and the maple and sage taste great together. The cream can be a little heavy, so I drizzled a little bit and had the rest on the side.
Roasted Acorn with Sage Cream and Maple Syrup:
adapted from Williams-Sonoma Holiday Entertaining book
You will need:
1 corn squash
1 tablespoon of olive oil
1/2 teaspoon of each salt and pepper
1/2 cup (4 oz, 125 ml) of heavy cream
1 tablespoon of sage leaves, chopped
1 tablespoon of maple syrup
Preheat oven to 350 degrees.
Slice the acorn into 1 inch thick slices and scrape out the seeds. Place slices on a baking sheet and brush them with the olive oil and season with salt and pepper. Roast for about 40 minutes, or until cooked but still firm.
While the squash cooks, make the sauce by simmering the cream with the sage leaves for about 15 minutes.
When acorn squash is done, pour some of the cream over and drizzle with some maple syrup. Serve the leftover cream sauce on the side.