We grew an amazing number of acorn squash this summer from Rents Due starts purchased at PCC. The tag said prolific but I had no idea just what that meant.
Here we are almost December still with several boxes of squash in the garage. Faced with no sweet potatoes for Thanksgiving dinner I made up a savory side dish that would hold up it’s own sharing a plate with our smoked turkey.
Savory Roast Acorn Squash Gratin
Roast 4 acorn squash by slicing them in half, scooping out the seeds, rubbing the cut surfaces with olive oil and roasting them in a 350 degree oven until soft when poked with a fork.
Scoop out the soft flesh and whizz it in the food processor until smooth. Add 2 tablespoons of melted butter, 1 teaspoon of salt, 1/2 teaspoon finely chopped fresh rosemary and 1/4 cup of sharp Samish Bay Montasio cheese. The amount of salt you use will depend on how salty your cheese is. If you are using parmesan you will need less.
Place the squash mixture in a small pyrex dish, dot the surface with butter and bake in a 350 degree oven until warm and the top begins to brown around the edges. The length of time will depend greatly on how many other things you have in your oven.