Sides are an important part of any meal and it seems that I have been neglecting them a bit as of late. Thanksgiving dinner was a helpful reminder and now I am getting back into the swing of things. There was a big sale on acorn squash recently and I picked up a bunch of them and they needed to be used. Squash makes for great side dishes and I normally cut it up into cubes or mash it. I had been wanting to try roasting an acorn squash half where the hollowed out middle was filled with something and with the green tomato and jalapeno jam on my mind I thought that it would be a perfect fit. This acorn squash side dish was really easy to make; you cut an acorn squash in half, scoop out the seeds, fill it with the green tomato and jalapeno jam and roast it in the oven until it is tender. The roasted acorn squash with green tomato and jalapeno jam turned out really well! The sweet squash and the tangy and spicy jam was a great combo and it went well with the chicken baked in green tomato and jalapeno jam that I served it with. One of the things that I liked about cooking the acorn squash this way was the variety of ways to serve it. You can serve it as sliced or you can scoop all of the middles out and mash them up or if you’re lazy you can just eat it directly from the shell with a spoon.
Roasted Acorn Squash with Green Tomato and Jalapeno Jam
- 1 large or 2 small acorn squash (cut in half and scooped clean)
- 1/2 cup green tomato and jalapeno jam
- Place the acorn squash halves in a baking pan with the cut sides up.
- Spread the green tomato and jalapeno jam over the insides of the acorn squash.
- Cover with aluminum foil and roast in a reheated 400F/200C oven for 30 minutes.
- Remove the foil and roast until tender, about 30-45 minutes.
Queen B. says
Oh *wow* !!
tHAT LOOKS GREAT !
What a nice change from the usual brown sugar or cinnamon topping for acorn squash.
Sam Sotiropoulos says
We love acorn squash too! I picked up several the other day and plan on roasting them as well. As always, very nicely done, Kevin!
Wow That Jam is really making the rounds. Love it!!!!!!!
This looks great!!
Your site is becoming really lame.. its more like leftover central here now. Lets see how many things we can spread this revolting jam on and put it on the web.
Sorry, but this is an absolute abortion on a plate.
That is quite a presentation 🙂
I just made the green tomato and jalapeno jam today! The whole kitchen smelled wonderful while the jam was cooking. I have some small winter squash, and I'll try this recipe tomorrow night. Thank you for such imaginative recipes!
Looks great and nice pic!
Oh that squash really transform into mouth watering goodness.
Love the jam recipe, and I can almost taste how well it would go with the squash. A great change from my usual baked squash with butter and/or brown sugar.
Wow the combination of sweet and savory sounds amazing!
Oh wow, what a brilliant idea for a topping!
Now that looks wonderful – I have some of Mark Bittman's tomato jam in the freezer – maybe I'll try some in a squash!
George Gaston says
Kevin, you are a culinary genius! I bet the flavors in your roasted acorn squash are amazing. I, too, need to remember side dishes. Thanks.
Susan Wensel says
I never thought of a green tomato/jalapeno jam (but my partner isn't much into hot stuff).
I like a simple brown sugar and butter glaze or stuffing them with wild rice, brown basmati, and wheat berries spiced with garlic and sage.
Kevin, I've been dropping in on your blog for awhile now and tonight I am going to try my first recipe of yours! The green tomato and jalapeno jam looks fabulous and I actually found green tomatoes at a local farm stand today.
Thanks for all of your work here, I really enjoy your blog and look forward to trying even more recipes in the future.