Acorn squash, with sauteed spinach, chicken-Gruyere sausage and a black-truffle mashed potato pancake.
This yummy squash dish (recipe here) was OUTSTANDING. It took a while to make, since you have to make the glaze separately and both bake AND grill the squash, but the investment of time is well worth it. My only other issue with this is that half a squash is just too much, because it’s VERY filling. I would say that one-fourth of a squash is a more appropriate serving size, so I’d recommend preparing them as in the recipe and just cutting them in half right before serving. Delicious, though, and a very creative use of an underutilized vegetable. If you’ve never cooked acorn squash before, this is a great recipe to start off with.
Mashed potato pancake recipe here. I adapted the recipe by using leftover truffle mashed potatoes. Fabulous.