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prep time: 15 minutes cook time: 60 minutes, serves 12 6 acorn squash 6 Tbsp. Organic Olive Oil 6 tsp. holiday spice mix, (recipe below) Ginger-cilantro mascarpone, (recipe below) 1. Preheat an oven to 350°F. While the oven is heating, slice the acorn squash in half through the stem, removing the seeds and membrane. Using the tines of a fork, pierce the meat about 8-10 times, but do not pierce through the skin. 2. Brush the meat with olive oil, and lightly sprinkle with spice mix. Place cut side up on a sheet pan and cover with aluminum foil. Place in oven and cook for approximately 45 minutes. Remove the foil and allow to cook for an additional 10-15 minutes or until meat is soft. 3. Remove from the oven and serve with ginger-cilantro mascarpone for topping. Holiday Spice Mix 2 Tbsp. ground coriander 1/4 cup kosher salt 2 Tbsp. black pepper 1 1/2 cups granulated sugar 2 tsp. dry mustard 1 tsp. ground cinnamon 2 Tbsp. paprika 1 cup dark chili powder 1/4 cup ground cumin Combine the spices into a dry mixing bowl. Stir with a whisk until evenly mixed. Store in an airtight container at room temperature. Ginger Cilantro Mascarpone 8 oz. mascarpone cheese, softened 1 Tbsp. fresh ginger, minced 2 Tbsp. fresh cilantro, minced 1. Combine ingredients in a mixing bowl and whisk to combine. Transfer to a small bowl and serve with roasted acorn squash. |
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