Sometimes a side calls for a flair of sweet instead of savory. Today I made a marinated pork tenderloin and decided it was just the dish for a little touch of sweetness. I found an adorable squash at the farmers market last month, and as the season goes on I have decided to remove it from the decoration basket to serve for dinner. It is called a sweet momma squash, looks like a larger and more plump acorn squash…unfortunately I did not take a picture before cutting it. It tastes similar to acorn squash and has the same texture qualities.
1 sweet momma squash (or acorn squash)
2 Tbsp brown sugar
1 Tbsp melted butter
1 Tbsp coconut milk
1. Cut squash in half and remove seeds. Slice into wedges 1-2 inches thick.
2. Spray lightly with olive oil and roast for 10 minutes in the oven at 400 F.
3. Remove from oven and coat with mixture of brown sugar, melted butter, and coconut milk on both cut sides. Return to oven and roast for another 10-15 minutes until tender.
The skins of the squash got really tender so I ate the whole thing. If the skins don’t get soft enough or it weirds you out too much, just go for the fleshy center .