There's just something so inviting and cozy about roasting squash, not to mention the fact that it's pretty much the easiest thing in the world to do! Since the weather here in LA has decided to stay hovering in the high 80s, I decided I would fill my house with the quintessential Fall aroma of cinnamon and acorn squash. Enjoy! | www.MommyHiker.com
Cut the acorn squash in half and place seed-side down on a roasting sheet.
Bake for 45 minutes or until you can easily depress the outer shell of the squash.
When the squash is done, take it out and allow it to cool for 10 minutes.
In a pot, prepare the grains or rice. I used Trader Joe's Harvest Grain Blend which is a mix of some fun grains including orzo, baby garbanzo beans, Israeli style couscous and red quinoa. It cooks up, per the directions on the package, in 10 minutes!
Remove the seeds from the squash and gently scoop out the inside into a mixing bowl.
Add the grains, cinnamon and nutmeg and mix well.
Carefully scoop the mixture back into the acorn shells for a cool presentation.
In a large pan, melt the butter on low heat, then add the pinenuts and sage and sauté for about 4 minutes.
Watch it closely to make sure the butter doesn't burn!
Pour butter, pinenuts and sage evenly over the four acorns, serve and enjoy!