Serves 4 to 6
Thomas Jefferson’s love of vegetables is reflected in this delicious and different recipe for glazed Acorn squash. A bit more sophisticated than the usual sweet and sticky baked version, this recipe sports a greater depth of flavor, using more herbs and spices and less sugar.
2 Acorn squash *
1/4 cup butter
1/4 cup inexpensive cream Sherry
2 tablespoons Sweet and Hot Brown Mustard
1/2 teaspoon ground nutmeg, or the equivalent in fresh grated
1 tablespoon minced fresh dill weed or ½ teaspoon dry
1/4 teaspoon cardamom
Fresh coarse ground black pepper to taste
2 tablespoons shelled pine-nuts
Sprigs of fresh dill or parsley for garnish
Cut the squash in half and seed. Remove the rind and cut into approximately two inch chunks. Place in boiling water and cook until a chunk may be easily pierced with a bamboo skewer or the tip of a small sharp knife. Drain well and set aside.
In a heavy skillet, melt the butter and Sherry together. Whisk in the mustard and add the next four ingredients. Cook, whisking gently for about a minute or two, then add the drained squash and sort of stir-fry in the sauce until coated on all sides and hot through. Add the pine-nuts and toss gently. Remove to a serving plate and garnish with sprigs of fresh dill or parsley.
* You may use the equivalent in pumpkin, winter squash, Hubbard or Butternut squash.