10/30/2023 0 Comments Roasting acorn squash 400![]() Eat immediately, or cool and refrigerate for up to 5 days. 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. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Baked the squash in a preheated 400 degree F oven for about 30. 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. Hang on to those seeds and give my recipe for Roasted Acorn Squash Seeds a try. Transfer to oven and roast for 20-25 minutes, until lightly browned + fork-tender. Place tossed squash slices onto the baking sheet in a single layer. Using your hands, toss in olive oil, garlic powder, thyme, half the parmesan (1/4 cup), salt, and pepper until well-combined. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. Place squash slices into a large mixing bowl. Scoop out and compost the string and seeds. 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. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish.
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