Roasted Acorn Squash with Hazelnuts and Balsamic Reduction

Page 84

| Course Type: Sides

(1 review)

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Tags: CSA fall

Recipe Review

A fancied up acorn squash. Slices of squash (1/8th) are rubbed with hazelnut oil, salt, and pepper, and roasted.

I had no creme fraiche, and skipped that ingredient (and its accompanied roast garlic). A balsamic reduction is made, and spread on the squash, along with toasted hazelnuts and some fresh oregano.

The result was very beautiful. I used a white acorn (it came in my CSA), and I suspect it didn't have as much flavor as I expected. A sweeter squash would have been a better accompaniment to the reduction, and of course, the creme fraiche would have further elevated this dish.

I'm a real fan of fall squash, and this was a new way (to me) to prepare it. Very decent.

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