Roasted Squash

Squash is a member of the cucumber and zucchini family and originated in South America centuries ago. They are many varieties and they include: Gem, Gold, Acorn green, Scaloppini Aussie. They can also be prepared a number of ways such as stem, microwave, stir-fry, and raw in salads. Squash are an excellent source of vitamin C and also supply some protein and fibre, and a good range of vitamins and minerals.

Sometimes it is worth while to try something new to add more flavour in your family recipes. Who knows it may become a hit with them. People who like sweet potatoes will love this recipe as it has a similar taste. My family love it!

Ingredients

2 medium squash
45 g butter
2 onions, thinly sliced
3 cloves garlic, minced
2 g ground coriander seed
2 g freshly grated nutmeg, freshly ground black pepper ,3 g salt

Method

Preheat the oven to 375 degrees F (190 degrees C).
Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins.
Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot. Enjoy!

Source: (allrecipes.com)