Michelle LaBrosse Blogs

I’ve done a Thanksgiving day mulligan in the past when some part of the event either went over so well that I just have to repeat it or if something bombed and I want a second chance to redeem myself.  This year a couple friends and I are doing the best of Thanksgiving 2010.   Here is my recipe:

Acorn Squash and Fennel BEFORE putting on the Brown Sugar Liquid.

Candied Acorn Squash and Fennel

Initiation – My garden this year produced a bumper crop of acorn squash and the fennel is still going strong.   I saw this recipe that had the acorn squash cut in half moon slices about 1/2 inch think and roasted – it looked interesting.   But I wanted to use the fennel too.

Planning – 2 acorn squash, 2 small stalks celery, 1 cup brown sugar, 1/2 cup salted butter, 1/2 cup water

Execution –

Cut the acorn squash in half and remove the seeds (I roast the seeds in a small pie dish with a little salt).   Cut the halves in half again.  Slice in 1/2 inch crescents.

Slice the fennel – up to where it gets really leafy.

Melt the brown sugar in the butter, whisk in the water.

Arrange the acorn squash flat on pan with sides (a cookie sheet with low sides will work).   Sprinkle the fennel over the top.   Cover with the brown sugar liquid mixture.  Flip over acorn squash slices to cover both sides in the brown sugar liquid.

Cover and place in a 350 degree oven for an hour.

Uncover and cook for another 30 minutes or until most of the sauce has soaked into the acorn squash.

Monitoring and Control – watch the squash the last half hour and keep it in longer if the sauce is not all soaked into the acorn squash.

Closeout – This is BETTER than candied yams and no animals were hurt in the creation of this masterpiece.