33 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 11
  • 2 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 1

A late summer or fall dish that goes well with brown rice.

Candice
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

    Ads will not print with your recipe
  • 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.

Nutrition Facts

192.11 calories; 2.66 g protein; 28.8 g carbohydrates; 4.56 g dietary-fiber; 7.21 g sugars; 9.15 g fat; 5.64 g saturated-fat; 22.9 mg cholesterol; 1058.96 IU vitamin-a-iu; 2.17 mg niacin-equivalents; 0.43 mg vitamin-b6; 28.49 mg vitamin-c; 47.76 mcg folate; 94.91 mg calcium; 1.7 mg iron; 75.93 mg magnesium; 841.04 mg potassium; 361.26 mg sodium; 0.33 mg thiamin; 82.35 calories-from-fat; 55 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 5 percent-of-calories-from-protein; 24 percent-of-calories-from-sat-fat


Reviews (29)

Read All Reviews

Most helpful positive review

Anonymous
10/21/2003
YUM!! This is a great side dish! I love it! I served at thanksgiving dinner and everyone loved it! Even the kids and that is hard to do!
(14)

Most helpful critical review

Anonymous
10/26/2010
This was not good at all. Mealy texture bland taste. I added some water when I combined the squash and onions to let the squash simmer in that a little bit. Other than that I followed the recipe exactly.
(4)
33 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 11
  • 2 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 1
Anonymous
01/09/2006
Adding chicken broth after the squash was incorporated with the onions really helped give the dish a much nicer consistency. Also try adding a splash of balsamic vinegar to boost the flavor.
(41)
Anonymous
02/16/2003
Rich flavorful and nutritionally superior to other dressings that might accompany hardy meats and roasted fowl. Onions and spices provide a flavor boost that would make squash a more attractive dish for people who otherwise would resist trying it.
(15)
Anonymous
10/21/2003
YUM!! This is a great side dish! I love it! I served at thanksgiving dinner and everyone loved it! Even the kids and that is hard to do!
(14)
lava99
10/22/2006
Took the advice of another rater and added some chicken broth - it was fantastic! Best acorn squash recipe I've ever tried. Will definitely be making again!
(11)
Anonymous
12/01/2002
This is very tasty! I added cinnamon and used molasses instead of brown sugar and it turned out great. It was a bit dry maybe it needs a bit more oil or butter. I'll make it again. Thank you.
(10)
BAKINGFOOL
12/01/2002
it needs some sort of sauce or gravy. it's too dry by itself. it might make a good soup.
(8)
ALEDAF
01/29/2003
I made this for a potluck for a woman who wanted a savory squash dish instead of the usual sweet type. Didn't have coriander on hand so I used a bit more onion garlic and nutmeg. It turned out quite well I got multiple compliments and not a bit was left over!
(8)
BECCAS911
09/18/2005
This recipe is really good though missing a few key spices. I added spinach and chili powder to give it a little more flavor and added some tofu to make it a meal. I really like the sauted squash though never would have thought of that myself.
(6)
VeggieGirl
10/07/2007
This was great. I added some apple sauce for extra moisture (instead of extra butter) at it was a big hit.
(6)