You’ve probably roasted squash a million times, but never this way. Steven Satterfield blends the seeds and pulp of the squash with water and ras el hanout (a North African blend of warm spices) to make a thick paste to coat the squash before roasting. By puréeing the seeds, you are extracting their natural oils, which help the squash to roast, as well as add a nutty richness to the ras el hanout (you can also substitute garam masala).
Satterfield explains that some acorn squashes are starchier than others and may require more time. If after 55 minutes the squash is not fully cooked, add some boiling water to the pan and cover with foil to prevent the squash from drying out.
To learn more, read “Seeding Frenzy.”
Roast Acorn Squash
Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 medium (1½-pound) acorn squash
¼ cup water
1 tablespoon ras el hanout
1 tablespoon kosher salt, plus more to taste
1. Preheat the oven to 300º and line a baking sheet with parchment paper. Quarter the acorn squash; remove all of the seeds and pulp, and transfer to a blender; set the quarters aside.
2. Add the remaining ingredients to the blender, then purée until a smooth paste forms.
3. Place the quartered squash pieces on the prepared baking sheet and rub each piece with the seed paste. Roast in the oven until tender, 45 to 55 minutes. Transfer to a platter, season with more salt if needed and serve as a side.