{"id":893,"date":"2009-03-18T14:10:55","date_gmt":"2009-03-18T22:10:55","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=893"},"modified":"2009-03-18T14:10:55","modified_gmt":"2009-03-18T22:10:55","slug":"roasted-tomato-baked-acorn-squash","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=893","title":{"rendered":"Roasted Tomato Baked Acorn Squash"},"content":{"rendered":"

\u00a0<\/span>From P. Allen Smith Gardens Newsletter<\/span><\/span><\/span><\/p>\n

I\u2019ve made this many times for friends and they always leave with the recipe in their hand!<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

1 Acorn squash \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00bd TBSP fresh sage, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP honey<\/span><\/span><\/span><\/p>\n

2 Tomatoes coarsely chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

2 oz. Shredded cheddar cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bd cup dry white wine<\/span><\/span><\/span><\/p>\n

\u00a0 <\/span><\/span><\/span><\/p>\n

\u00a0 <\/span>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).\u00a0 Remove seeds and discard.\u00a0 Put the squash into a baking dish and sprinkle with a little salt and pepper and small amount of the sage.\u00a0 Layer the bottom with a thin layer of the chopped tomatoes, divide the cheese into the two squash halves.\u00a0 Add 2 TBSP of wine to each squash half, add the rest of the tomatoes.\u00a0 Top with the remaining sage and a little more salt and pepper.\u00a0 Pour the rest of the wine into the bottom of the pan and add a little water if needed.\u00a0 Put into the oven and bake for 1 hour.\u00a0 Check a couple of times to be sure you haven\u2019t baked all of the liquid away, you can add more wine or water if needed.\u00a0 The squash should be tender enough to pierce with a fork.\u00a0 Pull out the squash and drizzle each half with 1 TBSP of honey and dot with \u00bd TBSP of butter and bake for 5 more minutes until the butter melts and the honey caramelizes.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0From P. Allen Smith Gardens Newsletter I\u2019ve made this many times for friends and they always leave with the recipe in their hand! \u00a0 1 Acorn squash \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd TBSP fresh sage, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP honey 2 Tomatoes coarsely chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 oz. Shredded cheddar cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":253,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-893","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=893"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/893\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/253"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}