![]() ![]() ![]() If you haven’t already, make sure you get your tickets here for my cabaret show on November 7th. I hope you enjoy the recipe and let me know if you have any other tips for cutting a squash or maybe some of your favorite spices to season with! When you roast the squash this way, you get so much more caramelization and sweeter results! After the squash becomes all golden brown and delicious, the skin becomes crispy and completely edible. Through trial and error, I found out that the best way to roast acorn squash is by cutting it in half (top to bottom) and then slicing half moons that are about 1/2-inch thick. I loved my mom’s squash, BUT sometimes it’s okay to mess with tradition when it’s for a good reason! Roast, turning halfway through, until a fork slides easily through the flesh, 30 minutes to 1 hour, depending on size of squash. Dark green in color with some bright orange color as well. Make sure that it is firm with no soft spots. Prepare the squash Stand the acorn squash upright and use a sharp kitchen knife to cut it down the center into two even halves. Inexpensive and simple Healthy and flavorful Great for meal prep How to pick a good acorn squash Here are a few important things to look for when selecting a ripe acorn squash. Literally anything It’s mild and flavorful and this dish pairs with roasted meats, tomato based dishes, anything grilled. For squash that is tender-crisp, cut it a little thicker. I remember she would cut the whole squash in half and roast both halves with a little bit of butter and brown sugar. Cut the squash in half from top to bottom, just beside the stem. Cut the squash in half, scoop out the insides, then bake with a little butter, brown sugar, and maple syrup. Preheat the oven to 375 -400 degrees F (depending on your oven) and line a baking sheet with parchment paper and set it aside. Broil a minute or two to get the coating crispy and golden brown. When I was a little girl, my mom used to bake acorn squash and the sweet smell would fill up the whole kitchen. Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece. The skin is way thicker and more challenging to cut through on an acorn squash, but it’s SO delicious and worth the labor. Who doesn’t love roasted acorn squash on a gorgeous fall day? The rest of the year, I stick to my comfort zone (butternut squash) since it’s very common to find and easier to handle.Īcorn squash, just like its name suggests, looks like a giant acorn! It has a thick green skin, orange flesh inside and a bunch of seeds that you will need to scoop out. Also called 'sweet potato squash,' look for them from late summer through the fall. I love it! Naturally, I took several home with me. Delicata Squash Thin and pale yellow with telltale green striping, delicata squash have a tasty yellow flesh that is typically prepared by baking, frying, braising, or steaming. The farmers markets are crawling with acorn squash this time of the year. To roast acorn squash, you’ll need to halve the squash using a very sharp knife and then scoop out the seeds. ![]()
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