Roasting acorn squash in oven10/20/2023 Warm, salty, and versatile enough to qualify for any Thanksgiving plate! Sweet, yet not too sweet, and gives you that I-wanna-take-a-nap feeling that is best felt in the Fall. Five minutes of prepwork, four ingredients, including the salt & pepper, and the oven does all the work! After a quick 35 minutes, you’ll have beautifully roasted acorn squash that compliments any and all holiday leftovers. Reasons You’ll Love This Roasted Acorn Squash Recipe Roasting acorn squash isn’t only easy as heck- but it’s shockingly delicious every single time… and seriously, I still surprise myself. Super easy as a base for other leftovers, or just to enjoy on its own for a mega-filling winter lunch… You’ll be happy you decided to snag these acorn squash those few weeks back at the grocery store, and this time won’t be faced with throwing them out! Buttery without the butter, perfect salty-savory combination, and olive oil that helps the edges crisp up for a fancy look that is not-so-fancy in practice. With a bit of olive oil and some salt and pepper, you’ll be taken aback at how GOOD it is for something so simple. Roasting acorn squash isn’t only easy as heck- but it’s shockingly delicious every single time… and seriously, I still surprise myself. Worry not, my friends! Do your best to remember although they may look like a colossal task, they’re actually some of the lowest-maintenance food prep you’ll have done in months. After you’ve picked your cupboards dry, all you can seem to find are those darn giant acorn squash shoved in the back of your fridge. Now, we all have been guilty of it, although I’ll speak for myself… I see acorn squash on sale at the grocery store, and time after time, I think to myself, ‘great deal! I’ll figure out what to do with it later!’ Needless to say, later becomes MUCH later… a few weeks later. Don’t get me wrong, I do indeed love a good excuse to cook, but occasionally it’s nice to open your recipe book to something that doesn’t require you to carve out six hours of your day to prepare! A fork should be able to easily pierce the squash and shred it.Ah, Fall… My favorite season but also the most stressful when it comes to cooking! So many holidays to prep for, and lucky for me, almost everyone I know has a birthday somewhere in November and December. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.Ĭhoose if you would rather go the sweet or savory route with your acorn squash. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly: You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. When it comes to winter squash, butternut squash and pumpkin can get all the attention.
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