What main dish should I serve with acorn squash?

Any kind of oven roasted fowl works very nicely. Try roasting with your favorite herbal dry rub. The main dish should be savory rather than sweet to balance-out the squash.

I served this to company last week & they totally loved it. BEER CAN CHICKEN!!!! I know it sounds weird, but trust me, it is fabulous w/ acorn squash, stuffing, all those comfort harvest-time foods!

Take a can of beer & pour it into a bowl. Whisk in worcestershire sauce, cayenne pepper, 1 tsp. sugar, the juice of a whole lemon, and 1/2 stick of melted butter. Pour 1/2 the marinade back into the beer can. Rub the remaining all over the chicken & allow to sit for about 2 hours.

After marinating, take beer can and place the chicken on top, so that the can is up the chicken's, uh, can. :)

Put the chicken on your gas grill & roast @ 375 for an hour.

You will be SO HAPPY!! I have never had such moist chicken.

Roast Chicken with Butternut Squash

SERVES: 4

ingredients

1 chicken (3 to 3 1/2 pounds), quartered

3 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes

1 teaspoon dried sage

3 tablespoons water

Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.

Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Variations

Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard--or, to be really Italian, try pumpkin.

Replace the chicken quarters with halved Cornish hens.

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Might I suggest a nice ratatouille. Use zuchinni, yellow squash, and eggplant dice each to about the same size to ensure even cooking of all vegetables. After cutting vegetables toss with your favorite marinara sauce. Place in a casserole dish and cook in the oven (can do this the same time you cook your acorn squash) depending on how much you make it may take about 45mins in the oven. I made something similiar for myself for thanksgiving dinner since i am a vegetarian and the rest of my family is not, my family all wanted to try my meal and decided to make something like it for our christmas dinner!

We just ate squash with butter and brown sugar last night. I made a roast in my crock pot.

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

I'm thinking of southern foods:

-butterfly porkchops filled with creamed spinach

-fried chicken

-cornish game hens

Ooh, my mouth is watering! I am thinking of ham slices with the squash - mm mmm!

Pork roast