![]() ![]() Eat immediately, or cool and refrigerate for up to 5 days. Then, cut each squash half into ½-inch thick moon-shape slices. Roast in the oven for 40 to 50 minutes: When done, the halves will be caramelized and roasted around the edges, and you should be able to easily poke a fork or knife all the way through the flesh. Cut the squash: Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). Step one is to slice your acorn squash in half (safely). Brush with the butter and sprinkle them with the salt. (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Halve the squash and scoop out and discard the seeds and strings. Bake squash until tender when pierced with a fork, about 25 minutes for wedges, and about 35. Rub the squash halves with oil: Drizzle them with a little olive oil and use your fingertips to rub it all over the cut surface and inside of the squash. If roasting squash halves, place cut-side down on a baking sheet. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. This is a ‘must have’ recipe for fall meals. Kids love it Eat it plain, with salt and pepper, or loaded with brown sugar and butter. Baked Acorn squash is so sweet, once baked, it makes a wonderfully popular family side dish. Scoop out and compost the string and seeds. Jump to Recipe Baked Acorn squash is a delicious, easy and healthy side dish for a fall dinner. Trim the ends from the squash (top and bottom), then halve lengthwise. Acorn squash has a deliciously nutty flavor that can be enhanced with something as simple as salt and pepper or sweetened with brown sugar and cinnamon. Step 1: Halve the Squash Use a sharp chefs knife to slice off the top of the squash, then place it cut side down. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish. Combine the acorn squash slices, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper in a large.
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