Friday, January 7, 2011

Pepper Crusted Acorn Squash

Pepper Crusted Acorn Squash
Recipe from Mary Engelbreit's 'Tis the Season Holiday Cookbook'

1 large acorn squash
1/4 stick butter, melted
kosher salt
1/2 tsp. freshly ground pepper (coarse ground)

Cut each squash lengthwise in half.
Scrape out the pulp, then cut crosswise into 1/2" slices.
Arrange slices in a single layer in a buttered baking dish.
Brush with half of the melted butter.
Sprinkle generously with salt and then with half of the pepper.

Bake at 400 for 15 minutes, then turn and brush with remaining melted butter.
Sprinkle again with salt and remaining pepper.
Bake for an additional 10-15 minutes, or until squash is tender.

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