9/4/2023 0 Comments Oven roasting acorn squash![]() ![]() Then there’s the matter of peeling and cutting them: All you need is a sharp knife, a steady cutting board, a good vegetable peeler, and a little confidence (provided to you by this tutorial). What’s problematic are the soft, spongy spots. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Bake in the oven for 30 minutes, until tender. Pour remaining butter in the center of each acorn half. Brush butter mixture inside each acorn squash. In a small bowl, combine melted butter and brown sugar. Eventually they’ll soften, dehydrate, and rot. Preheat the oven to 375 degrees F (190 degrees C). Scoop out the seeds and discard seeds or save to roast later. It’s worth mentioning that winter squash doesn’t keep forever despite looking sturdy and robust. Also, the flesh is creamy and sweet, ideal for warm spices like cinnamon and chili peppers, and for bold sauces like tahini and yogurt, and chimichurri. Lay both acorn squash halves down, cut side up, on a lined baking sheet and drizzle with 2 tablespoons olive oil, 2 tablespoons unsalted butter, teaspoon kosher salt, and teaspoon ground black pepper. The skin is sturdy, making them great vessels for stuffing. They all have two things in common and can be used interchangeably (except for spaghetti squash). There’s butternut, acorn, kabocha, delicata, spaghetti, sugar pumpkin, and the list goes on. It is much easier to remove the skin after roasting than before.Even if expectations are low for fresh produce in the dead of winter, there’s one saving grace: winter squash (as opposed to summer squash). If you don’t want to eat the skin, simply peel it off before eating. Yes, you can! After roasting the skin is soft enough and I eat the whole slice. Lay each half on a cutting board and then cut into ~1” thick slices.Bake: Spread onto a parchment-lined baking sheet. Flavor: Drizzle seeds with olive oil and sprinkle with salt, tossing to evenly coat. Scoop out the seeds and strings using a fruit scraper or melon scooper. Remove seeds from the squash, then rinse with water to remove the yellow gunk. Hold firmly with one hand and cut into half across the length. ![]() ![]() Wash the squash well, dry with a kitchen towel and cut the top and bottom off.To cut an acorn squash into slices for roasting: How to cut an acorn squash?Īcorn squash, like most squashes, is very hard on the exterior. (Forgive me but I am a girl out and out!:p). It has distinctive ridges on the outside and when cut along the diameter, it gives each of the slices a nice flower-like look. What is Acorn Squash?Īcorn squash is a small squash with dark green hard skin and a yellow-orange flesh inside. To make a sweeter side, try cinnamon and brown sugar sprinkling. Place acorn squash halves cut-side down onto a cookie sheet. I recently made these as an afterthought for a dinner gathering and these were the first ones that disappeared from the table! For a simpler recipe, just a sprinkling of salt and pepper would also be fine. Preheat the oven to 350 degrees F (175 degrees C). Garam Masala was my secret ingredient in this one. Shake the colander to drain off as much of the water as possible and pat the seeds lightly with paper towels to blot the excess water. Rinse with cool water and continue to pick through the seeds to remove any remaining pulp. Acron slices rubbed with an Indian spice mix Transfer your seeds to a colander and remove as much of the pulp and strings as possible. In this recipe, I’ve roasted the slices with an Indian spice mix of cumin, salt, red pepper, turmeric, and garam masala. Acorn squash flesh when roasted has a mild, buttery flavor which pairs well with both sweet and savory seasoning. I had heard about them before and also marveled at images of this beautifully curved squash but not cooked one until now.Īnd now, it is one of my favorite squash for roasted vegetable sides. Oven Roasted Acorn Squash These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season It is also one of the easiest acorn squash recipes to make. Turn cut-side up season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon. Bake in preheated oven until tender, about 30 minutes. Place squash in a shallow baking pan, cut-side down. Halve the squash and scoop out and discard the seeds and strings. Preheat the oven to 350 degrees F (175 degrees C). Bake for about 1 hour to an hour and 15 minutes, until the flesh is nicely browned and fork tender/soft. Fill the bottom of the pan with about 1/4-inch of water. While pumpkin and butternut squash is pretty common across different regions, I came across acorn squash only after coming to the US. Directions Preheat oven to 425 degrees F. Place the squash cut side up (flesh side) in a large roasting pan. These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.Ĭome October and we start to see all the different kinds of squashes in the market. ![]()
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