In a medium bowl, add granular sweetener, cinnamon and salt. Place acorn squash cut side down on baking sheet and bake for 35 to 40 minutes, or until softened. Line a baking sheet with foil and set aside.Ĭut acorn squash in half from top (stem end) to bottom. Enjoy!īaked Acorn Squash w/ Butter, "Brown Sugar" & PecansĢ tablespoons Swerve granular sweetener (or other granular sweetener) These would make a perfect side dish to serve at Thanksgiving, too! I snapped a few photos below and included the easy peasy recipe for the baked acorn squash. It gave it just enough flavor and color to mimic brown sugar and then mixed it with butter, cinnamon and pecans to make an absolutely delicious topping for the acorn squash. To make the "brown sugar" for my acorn squash topping, I simply mixed 2 tablespoons of Swerve Sweetener (granular) with 1/4 teaspoon blackstrap molasses. That's all there is to it, other than serve and eat. I returned the halibut to the pan and basted it with the lemon garlic butter and capers. I then added about 1/2 teaspoon fresh lemon zest and 1 heaping tablespoon of capers (leave them out if you don't like them). Add 2 tablespoons Kerrygold Garlic & Herb Butter to the skillet, 1 to 2 teaspoons fresh lemon juice and swirl until melted and bubbling. Transfer the fillets to a plate and cover with foil to keep warm. To make the halibut (I prepared 2 6-ounce fillets), season both sides with salt and pepper, then sear it in about 1 tablespoon of olive oil over medium-high heat for about 3 to 4 minutes per side (depending on the thickness). It takes less than 15 minutes to make and you can prepare it while the acorn squash is in the oven baking. It was easy to make and full of "fall flavor." I cooked the halibut in Kerrygold's Garlic & Herb Butter, a squeeze of fresh lemon and a few capers. I made Pan Seared Wild Halibut and Baked Acorn Squash with Butter, "Brown Sugar" & Pecans (no worries, it's sugar free "brown sugar"). Just use a few sprinkles or some chopped up fresh if you have it.This evening we had an easy and delicious dinner. I used a little bit of rosemary in the brown sugar glaze, no measurement here. I bought one last week without a stem and within 5 days it had spoiled much to my surprise, I knew I needed to use it quickly but was surprised how quick. If it doesn’t have a stem, use it right away or it will spoil really fast. When buying acorn squash look for firm, shiny green color and they should have the stems. I’m just not going to be as exacting as I was this time. I would however still get what I could before cutting the squash into pieces. It may be easier to do the whole squash this way, I will try it next time. It was a little difficult to get in the creases so do as I did and get it the best you can and then after you cut the squash into pieces finish getting off the rest of the skin. It has to be sharp or you will be saying things to me I don’t want to hear. Make sure you have a really good peeler if you are going to do this. I will admit halfway thru peeling this I really wondered if it was worth it. I have never taken the time to peel one before, I always have just cut them in half or quarters and proceeded from there. Oh my gosh, this was so good! I love acorn squash, it might be one of my favorite vegetables.
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