Roasted Tomato Baked Acorn Squash

 From P. Allen Smith Gardens Newsletter

I’ve made this many times for friends and they always leave with the recipe in their hand!


1 Acorn squash                                                salt and pepper to taste       

½ TBSP fresh sage, minced                              2 TBSP honey

2 Tomatoes coarsely chopped                          2 TBSP butter         

2 oz. Shredded cheddar cheese                        ½ cup dry white wine


  Preheat oven to 400. Cut the acorn squash in half (you can also cut a small piece off of the round bottom so the squash lies flat).  Remove seeds and discard.  Put the squash into a baking dish and sprinkle with a little salt and pepper and small amount of the sage.  Layer the bottom with a thin layer of the chopped tomatoes, divide the cheese into the two squash halves.  Add 2 TBSP of wine to each squash half, add the rest of the tomatoes.  Top with the remaining sage and a little more salt and pepper.  Pour the rest of the wine into the bottom of the pan and add a little water if needed.  Put into the oven and bake for 1 hour.  Check a couple of times to be sure you haven’t baked all of the liquid away, you can add more wine or water if needed.  The squash should be tender enough to pierce with a fork.  Pull out the squash and drizzle each half with 1 TBSP of honey and dot with ½ TBSP of butter and bake for 5 more minutes until the butter melts and the honey caramelizes.