Baked Squash with Rosemary Garlic Wine Sauce
Used sparingly, rosemary has a haunting effect on squash. Note how the more you dig into this dish, the more the wine sauce soaks into and flavors the squash.
Ingredients
⅔ cup dry white wine
2 garlic cloves, halved lengthwise
8 small rosemary sprigs, divided
2 acorn squashes, halved lengthwise, seeds scraped out
Salt
Freshly ground pepper
Directions
Heat oven to 350 degrees.
Pour wine into a large, deep baking dish.
Add garlic halves and four of the rosemary sprigs.
Season squash with salt and pepper.
Place squash halves cut side down in the dish so that each one covers a garlic half and a rosemary sprig.
Cover with aluminum foil or fitted lid. Bake 40 minutes.
Uncover, turn squash halves right side up and continue baking until flesh is tender, another 10 to 20 minutes.
Remove rosemary and garlic.
Serve squash halves with wine sauce poured into the middle. If desired, reduce the sauce to a thicker consistency before serving. Garnish each with a fresh rosemary sprig.
Suggestions
To read the article that features this recipe, check out Terese Allen's Now in Season column article "Falling into the Moment."
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