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Sweet Gingersnap Squash
ckelson writes, "When I saw these sweet acorn-shaped squash at the grocery store I knew I wanted to do something fun with them; maybe even bring something new to the Thanksgiving table. This recipe will work for any small squash; I used golden, swan white, green and carnival acorn squash for a fun variety. Once I got my squash home, I was inspired by a Tyler Florence recipe and set out to adapt his recipe to suit the flavor target I had in mind. This simple side dish is tantalizingly sweet, mellow and crisp all at the same time. I hope you enjoy its quiet complexity as much as I do."
Sweet Gingersnap Squash
Prep time: 10 minutes
Cook time: 30-35 minutes
Makes 6 servings

Ingredients:
3 acorn squash, cut in half from the top stem down
1/4 cup butter, slightly melted
1/4 cup brown sugar
2 Tablespoons almond extract
6 ginger snap cookies, crushed with a few small pieces
6 basil leaves, snipped into medium-sized edible pieces {scissors would be great for this job}
Salt

Directions:
Preheat oven to 350 degrees. In a small bowl mix together butter, brown sugar, and almond extract; set aside. Place the ginger snap cookies in a baggie, give them a good wack with a can, rolling pin or something that'll do some damage. Crush until there is a nice blend of fine to small sized crumbs; also set aside. Slice the squash in half, scoop out the guts and seeds (save seeds to roast for a healthy snack). Brush the insides and rim with butter mixture, dust ginger snap crumbs and drop snippets of basil randomly into squash halves; finally, top them off with a sprinkle of salt. Place on a baking sheet and bake for 30-35 minutes until the squash are fork tender. Before serving, give the sweet darlings a little sheen by brushing the insides and rim again with the butter mixture that has pooled in the centers of the squash. Serve each gingersnap squash on individual plates; your guests can enjoy the sweet centers with a fork right out of its roasted shell; a very charming presentation. Voila!
Posted on Nov 13, 2011 08:39am.
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Comments
this sounds incredible! carnival squash is my favorite.

-- catie, Nov 13, 2011 12:22pm

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