Thursday, October 14, 2010

Roasted Acorn Squash and Porterhouse Steak

Dinner tonight was Roasted Acorn Squash, Porterhouse Steak, Steamed Broccoli & Sauteed Asparagus.

Roasted Acorn Squash:  Cut the squash in half.  Scoop out the seeds and play on a baking sheet.  In a small bowl mix together 1 tablespoon of melted butter, 1 tablespoon of dark brown sugar and a dash of nutmeg.  Using a pastry brush coat the inside of the squash.  Roast cut side up in a 400 degree oven for an hour.

For the Porterhouse (A nice one serves two people easily): rub down with your favorite salt and spice blend*.  Place in a plastic bag and add in a few tablespoons of olive oil and a couple of splashes of red wine.  Marinate for about an hour. 
Spice Blend: Kosher Salt, Ground Black Pepper, Hot Aleppo Pepper & Garlic Granules.

In a very hot cast iron pan cook each side about 3 minutes and 30 seconds.  You want a nice caramelized appearance.   Then finish off in a 475 oven for about 4-6 minutes depending on your taste.  Let rest off the heat for 15 minutes before serving to make sure it stays nice and juicy.

I ate both halves of the acorn squash while making the steak and veggies.  Mr. Man doesn't like squash.  At least that means more for me.

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