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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

Winter Squash for Fall

Updated: Nov 18, 2018

Don’t miss out on one of nature’s more unique tastes. A very flavorful source of complex carbohydrates and fiber, squash is super-rich with iron and beta-carotene. Less a trick and more of a treat, the more you eat this fall fruit, the more you’ll appreciate it.


Any variety of squash can be substituted in this simple yet utterly delicious side dish.


Spicy Sweet Buttered Squash

Serves 6


3 acorn squash, cut in half with seeds and strings removed

4 tablespoons unsalted butter

3 tablespoons brown sugar

1 teaspoon ground coriander

½ teaspoon freshly grated nutmeg

salt and freshly ground black pepper, to taste

1 bunch chives, minced, for garnish


1. Place the acorn halves cut side down on a lightly oiled baking sheet. Bake in a preheated 350-degree oven until the shells give to pressure and the flesh is tender, approximately 30 minutes.


2. In a saucepan over medium heat, melt the butter and stir in the sugar, coriander, and nutmeg. Continue stirring until the sugar is dissolved. Season with salt and pepper, to taste.


3. Gently mash the pulp in the acorn halves and evenly divide the butter mixture over each half. Garnish with chives. Serve warm.


Enjoy!

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