Tag: Thyme

Roasted Acorn Squash

Roasted Acorn Squash

Roasted acorn squash makes a delicious side dish. For this recipe I served this with a pan-roasted pork tenderloin, seasoned solely with salt and pepper, seared in a skillet and finished in the oven to 145 degrees F. A slightly pink interior. Try our Rosemary Honey-Mustard sauce over the pork, it’s perfect for this dish.

I chose to leave the skin on for a different presentation. I’ve been told the skin is edible, but I find it to be tough, especially when roasted, it gets a little firmer. But, the skin on add a beautiful presentation to any dish and the sweet pulp is easily scrapped off with a fork.

This recipe is easily adaptable to any number of people. And, the squash can be cut in half or in quarters in lieu of slices. Add a few more minutes of cooking time. The squash is done when fork tender. One-half acorn squash is usually a perfect serving, unless you have many other sides, then figure ¼ squash per person.

chopped thyme

This recipe is a great example of using both dried and fresh herbs. The dried thyme is best when roasting – the flavor permeates the squash but doesn’t burn and there are no fussy twigs to get rid of. The fresh thyme is the perfect garnish; it brings a pure, fresh taste of the thyme to the dish, as well as a lovely contrasting color.

Roasting the Squash

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Roasted Acorn Squash

Cut the squash in half lengthwise.

Roasted Acorn Squash

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

Sliced Roasted Acorn Squash

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Roasted Acorn Squash

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Roasted Acorn Squash

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Roasted Acorn Squash

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Roasted Acorn Squash

Roasted Acorn Squash

This recipe is easily adaptable to any number of people. One-half acorn squash is usually a perfect serving for one, unless you have many other sides, then figure ¼ squash per person.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 - 8 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 acorn squash
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil

Garnish
1 tablespoon freshly chopped thyme
Thyme sprigs

Instructions

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Cut the squash in half lengthwise.

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Keywords: squash, acorn squash, roasted squash, roasted acorn squash

Chicken with 40 Cloves of Garlic

How to read a recipe.

I’ve seen this recipe for Chicken with 40 Cloves of Garlic many times and just couldn’t wrap my head around the 40 cloves of garlic. It’s ironic because I love garlic and use it in almost everything savory.

This recipe offers me a rare opportunity to use the whole chicken with bone in and skin on. I love the crispy chicken skin and the flavor it imparts to chicken and prefer dark meat over white. My husband, unfortunately, only eats skinless, boneless chicken breasts Delicious, but limiting.

Peeling 40 cloves of garlic is a bit time consuming. I recently saw this new technique for peeling garlic where you put the garlic cloves in a container, close it and shake for 20 seconds. The garlic is supposed to come out completely peeled. I didn’t have much success. It loosened the skins, but I still had to peel them. I don’t know if I didn’t shake hard enough, but I’m back to smacking the garlic with the flat side of the knife. It works better.

How to read a recipe.

The sweetness of cooked garlic is apparent in this delightful sauce. I boiled up some ravioli and steamed spinach to serve with the chicken and the sauce was delicious with all. This is definitely a chicken dish that we’ll have over and over again.  Can’t believe I waited so long to try this.

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Preheat the oven to 350ºF.

Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.IMG_2240

Heat the oil in a frying pan over high heat.

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Season the chicken, both sides, with the salt and pepper.

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Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.

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Turn and cook for one minute more.

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Lay the seared chicken on top of the garlic cloves and thyme sprigs in the roasting pan.

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Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup. Stir in the chicken stock and lemon zest and bring to a boil.

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Pour the sauce over the chicken and bake for 45 minutes, or a little longer if refrigerated, or until the chicken registers 175ºF on a meat thermometer.

Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.

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Remove the chicken to a warm platter.

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Boil the sauce to reduce it for five minutes.

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Discard the thyme sprigs, whisk the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic or blend to a puree in a food processor or with an immersion blender.

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Pour the sauce over the chicken or serve on the side.

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Roasted Chicken with 40 Garlic Cloves

How to read a recipe.

If the garlic cloves are large, cut them in half to make sure they soften. There is more than enough sauce for the chicken. Use the extra to sauce pasta or rice as a delicious side with the chicken.

  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 servings
  • Category: Chicken
  • Method: Pan Roast

Ingredients

  • 40 garlic cloves, peeled and trimmed
  • 6 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup cognac
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • zest of one lemon
  • juice of one lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced thyme

Instructions

  1. Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.
  2. Heat the oil in a frying pan over high heat.
  3. Season the chicken, both sides, with the salt and pepper.
  4. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  5. Turn and cook for one minute more.
  6. Lay the seared chicken on top of the garlic and thyme in the roasting pan.
  7. Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  8. Stir in the chicken stock and lemon zest and bring to a boil.
  9. Pour the sauce over the chicken.
  10. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  11. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes.
  12. Discard the thyme sprigs, whisk in the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic with the back of a fork or blend to a puree in a food processor or with an immersion blender.
  13. Pour the sauce over the chicken or serve on the side.

Notes

The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.