All I can really say about this dish is WOW! I love this dish… I can eat it all day long, one slice at a time! It looks and tastes like you slaved all day over the stove but takes less than one hour to complete.
This is a quintessential fall and winter dish. It makes a great accompaniment to roast turkey or baked ham. The maple syrup enhances and showcases the sweetness of the acorn squash while the sage cream adds a savory element. The dish has a complex flavor that will leave you smiling after each delicious bite! Make it for a holiday dinner or a special gathering.
2 acorn squashes
2 tablespoons extra virgin olive oil
1 & 1/2 teaspoons sea or kosher salt (I use sea salt)
1 & 1/2 teaspoons freshly ground pepper
1 cup heavy cream
8 large sage sprigs, fresh
2 teaspoons dried sage
sugar free maple syrup for drizzling
- Preheat the oven to 350 degrees.
- Cut the squashes crosswise into rounds approximately 1 inch thick. Be very careful during this step, use a sharp knife and take your time. The acorn squash has a hard skin when uncooked.
- Scrape out the seeds with a spoon a set aside.
- Brush both sides of the acorn rounds with olive oil, place on a baking sheet and sprinkle with salt and pepper. (I roast the seeds while the squash is roasting. Just rinse, put on a baking sheet and sprinkle the seeds with salt- roast in the oven and check them every 10 minutes for done-ness, they should be a toasted color)
- Roast squash (turning once at the half way mark) for 45-60 minutes. (I set an egg timer for 30 minutes, flip the acorn squash and determine how much longer to leave the squash roasting at that point. Its usually another 20 minutes)
- While the squash is roasting, combine cream and sage sprigs in a small saucepan and bring to a simmer over a low heat.
- Cook stirring occasionally until the cream has thickened and is infused with the sage, about 30 minutes.
- Remove the sprigs and discard them.
- Add the minced sage, bring the cream to a boil, and cook until reduced to about 2/3 cup, stirring often.
- Transfer the squash to a platter. Drizzle with the sugar free maple syrup and a small amount of sage cream. You can sprinkle with roasted squash seeds now.
- Serve immediately.
TIP: Put left over cream in a decorative bowl on the table so that those who want more can add it to their dish.