um mom's homemade chocolate chip cookies there's nothing better than mom's homemade chocolate chip cookies and carlos bouche hi everybody i'm kimberly edwards from cookingwithkimberly.com and this is cooking like alpha beta pie tonight actually i'm going to make you something that kind of tastes like pie it's a side dishes acorn squash i'm basically going to show you guys how to roast a squash super easy super simple it's going to be extremely tasty and it's going to kind of taste like a pumpkin pie ish so here we go we're actually running out of time in our fall winter and early spring and stuff uh running out of those winter months that we can actually use all those nice awesome winter flavors like cinnamon and nutmeg and whatever if you're not already sick of them from the holidays i'm not i love it it's great so this is an acorn squash it's a tiny little squash i washed it simple stuff right cut it in half that's what you get so you got these seeds on the inside part that needs to come out and i've got myself a nice little bowl and i got a basic spoon right you guys can do this so i'm just scraping out the innards which is you know those little um looks like cobwebs little veins holding the seeds right you don't want the seeds out and you want those veins out now don't forget you can keep those seeds and you can roast them off as well and eat them like snacks they're really good just about any squash has them and you'll like them you'll like them a lot so do the best you can to get as much as you can out of here this is kind of sticking tonight i don't know why but it is that's just the way things go where's my knife my little tiny knife here is here's my nice little paring knife handy dandy i'm just scraping in there now this is super sharp so that just helps me out a little bit more so that's a good tip all right boom do the same on the other side again reserve the seeds if you like if you don't i mean big deal whatever you can also save these seeds to plant next year in your garden if you uh so choose what you would do is you just pick them out of the veins here and you would let them just naturally dry on like a cookie sheet you wouldn't actually put them in the oven to roast or anything because that's going to change everything you want to just let them dry out completely and then you can store them in an envelope to keep them dry out of the sunlight until you're ready to plant in the spring it's just around the corner so hey why not right all right so now i've got two shelled halves okay all right now i typically serve i typically serve one for each person we like it around here so that's what we do and if you want you can split it in three or four or whatever but we do you know we do one each they're not that big so here's the next step okay i'm taking a baking dish spring it down with non-sprig spray you don't have to do that you can grease it up if you want to into the dish they go it's not rocket science you're good i have a basting brush i've melted about a tablespoon of butter and like that's all so i'm just taking this and i'm just basting all throughout this squash and inside on the everywhere on the inside okay into that hole and all around that flesh and i'm going to do the same thing on this side now i'm going to dot it with more butter later just to make it tasty but this is going to get a good start for it okay all right where's my towel there it is next next is salt and pepper always okay so salt i'm using dragaria seasonings tonight now with the salt and pepper this is a red hawaiian sea salt you can use whatever you cut but this is very tasty i used it last night on popcorn that was my midnight snack with melted butter and red wine sea salt belligerent so yeah i'm on that today and we're going to use that again because i really enjoyed it all right onto the go four peppers grinder this is freshly cracked black pepper again from dragaria i didn't get this at my grocer i got this at uh qualifier foods online at qualifirst.com they're based out of toronto super fast shipping i love them they're the best thank you qualifiers thank you very much okay next spice well no yes all kinds of spices i'm gonna tell you that later next i'm putting on nutmeg now if you have the nutmeg nuts i've ran out and i can't seem to find them i need to find them online somewhere um i don't have the nutmeg nuts so i have ground nutmeg and that's cool just just sprinkle over top nicely you don't need a ton all right sprinkling a little bit of cinnamon onto that beautiful now my piece of resistance i like everything that's sweet to be a little bit spicy too like spicy hot spicy okay this is cayenne pepper just round cayenne i'm just sprinkling that on top yay that's gonna be good okay next i am going to put about about a tablespoon of brown sugar and i'm just sprinkling it all throughout that cavity trying to get it on the rim a little bit okay let's do the same on the other side yummy yummy i have a preheated oven hold on rinse my hand i have a preheated oven at 350 degrees and you're just going to let that roast until it's fork tenderier or you can stick a knife in it so what you would do is when you take it out and you want to test it you're going to see this kind of be golden brown and stuff you're going to stick your knife in if it comes out easy just like other vegetables that means it's cooked if it's not then you throw it back in and if it starts to burn then you turn it down so it doesn't burn on top or you cover it up with aluminum foil so right now i'm just going to throw it in and i'm going to wait this will probably take i don't know what would you say mom half hour 40 minutes maybe half hour so that's what's up that's what we're gonna do you'll see this when i come back but before i do that i'm still gonna i'm just gonna drizzle this a little bit more butter inside of here now that i've got that brown sugar in there nice nice so shout out to my people alphabeta pie.com shout out jules bailey congratulations on your engagement darling that's what's up happy valentine's day everybody all right into the oven they go and you'll see me momentarily all right now i'm just taking these bad boys out they've been out in for about 30 minutes and they're nearly fork tender all the way through just a little bit thicker part of the squash at the very top the shoulders i would say it just needs to go in maybe another five minutes but i'm going to show you what these guys look like they're nice and roasted golden brown and the everything looks beautiful in there it's all melted and lovely there's quite enough butter here but guess what i'm gonna do i'm just going to take some what's inside it's all liquidy and buttery and beautiful and brown sugary and i'm just gonna coat those edges on the top to make sure that it stays nice and moist it's gonna be tasty all right back in the oven and you'll see them in a second all right everybody these are ready to go they are gorgeous they are all brown sugar crystally and lovely and buttery and brown i'm going to serve them alongside some pork chops tonight some ancho chili pork chops rubbed pork chops and some um smoked paprika roasted potatoes what as well as some brussels sprouts i can't wait i'm so hungry right now anyways that's how you how you roast acorn squash and that's how you would roast most squashes you would just have to you know deal with the time issue and how thick how thick the flesh is is thicker you gotta roast it longer no big deal you can do it i know you can do it so this is cooking like alpha beta pie and this is how to roast acorn swash in a desserty kind of way anyways make sure you follow me on twitter at cookingwithkim e with a capital e i hope you like the fan page at facebook.com cookingwithkimberly my shows are at dot com cooking with kimberly and the site is cooking with kimberly.com make sure you check out alphabetapi.com they're the best and uh that's it that's all eat deliciously be a champion in your kitchen bye you