Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood. This is one of my favorite cookbooks where you can find everything you'd ever need for a dinner or social gathering. I also used this moment as an excuse to share the above photo ;)
For this Sunday Supper, I chose to make Curtis Stone's Acorn Squash Roasted with Thyme.
Prep time: 5 minutes
Roast time: 30-40 minutes
2-3 acorn squash, halved length-wise, seeded and cut into ½ - ¾” wedges (tip for making the cutting easier, pierce with a fork and microwave for 2 minutes)
3 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves, chopped
Sea or Kosher salt & freshly ground pepper to taste
1/3 cup pure maple syrup (I used the syrup my Maine family sent me!)
1. Preheat the oven to 425°F/220°C. Line a rimmed baking sheet with foil for easy clean up.
2. Toss the squash wedges with oil and place in a single layer on the prepared baking sheet. Sprinkle the thyme leaves, salt and pepper and roast for 20 minutes.
3. Using a metal spatula, turn the squash wedges over and drizzle with the maple syrup. Continue to roast until tender and golden. 10-20 minutes longer.
These are so good and have such a sweet caramelized taste to them. Thank you Curtis Stone! We have quite the lineup this week. Check out these amazing dishes!
Starters or Snacks :
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.