Go Back

Roasted Acorn Squash with Roasted Garlic Tarragon Spread

Ingredients

  • 2 1 1/2 lb acorn squash
  • 4 heads of garlic, tops sliced off
  • 5 tbsp olive oil, divided (plus more for topping the garlic)
  • 3/4 tsp kosher salt, divided
  • fresh ground pepper
  • 2 to 3 tbsp fresh tarragon, finely chopped
  • 1/4 tsp sugar
  • 1/4 tsp red wine vinegar

Instructions

  • Adjust the racks in the oven to cook with two racks. Heat the oven to 425 degrees F.
  • Make four large foil squares. Place a head of garlic in each square. Top the heads of garlic with a generous splash or two of olive oil. Create a foil packet around each garlic head and seal well. Place the garlic onto a small sheet pan and place into the oven and cook for 1 hour.
  • While the garlic is roasting, slice the squash in half through the middle (equator). Scoop out the seeds. Place each squash half, flat side down and cut into 1 ½ to 2-inch slices.
  • Place the squash onto a large foil lined rimmed sheet pan. Evenly distribute 2 tablespoons of olive oil on the tops of the squash (if this does not cover all the squash, add a bit more to lightly top each squash slice). Evenly distribute the 1/2 teaspoon kosher salt and pepper (to taste) onto the squash. Place into the oven and roast for 25 to 30 minutes.
  • Turn off the oven and remove the garlic packets but keep the squash in the oven to keep warm.
  • Meanwhile, remove the garlic from the foil packs and cool for 5 to 10 minutes. Squeeze out the roasted garlic (think toothpaste tube!) into a small mixing bowl. Add the tarragon, 3 tablespoons of olive oil, sugar, red wine vinegar and 1/4 teaspoon salt (optional). Stir and smash the garlic to combine and set aside.
  • Remove the squash from the oven and serve warm with the roasted garlic tarragon spread. Salt to taste.