#Roasted acorn squash recipe how to
#Roasted acorn squash recipe full

I’m obsessive about acorn squash now and it took me this long to finally discover their flavor and cooking appeal. Chili-Roasted Acorn Squash Recipe 19/25 Baked Acorn Squash. Before I knew it, the squash was finished and I was eating the warm, flavorful slices like candy. Chili-Roasted Acorn Squash Coat acorn squash slices with a mixture of chili powder, cumin, and paprika before roasting them until tender. Drain them well and blot them dry with paper towels. Go through the seeds to pick out any remaining pulp as you rinse them. Bake at 400F for about 1 hour to 1 hour and 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked. Yes, this silly little dish put me in a good mood. Transfer the seeds to a colander and rinse them with cool water.

#Roasted acorn squash recipe how to

The oven roasting aromas of browning butter, sage and toasted pine nuts had me humming Christmas songs in the kitchen. How to Roast Acorn Squash Slices Prep Preheat the oven to 400F and line a large baking sheet with parchment paper. If you can get past the initial cuts with a good sharp knife with safety and all your 10 digits still attached to your hand, this acorn squash recipe is as easy as pie and will be a sure winner to any holiday meal. Transfer squash to a rimmed sheet pan, making sure the squash isnt overlapping. Personally, I’ve never toyed with this thought, although hard squashes do make great paper weights. One can probably use it as a lethal weapon and if thrown with enough force, the acorn squash can probably take our your enemy pretty quickly. The only difficult part about preparing acorn squash (or most hard winter squashes for that matter) is that it’s as hard as rock when it’s raw. If you’re a home cook who doesn’t own a good sharp knife, beware. I won’t make such a broad generalization that this recipe is so SIMPLE (although that’s the truth) because there is one step that can be intimidating. Now I wish I had tried it sooner because now I’m asking: Dear Acorn Squash. I was visually hooked and put this dish on my mental notes of “”. It wasn’t until I started food blogging that I really understood the appeal of these cute acorn shaped globes.Īfter 2 holidays of food blogging, I read a mountain of blog posts about roasted or baked acorn squash and every single post was dripping with amazing butter, sugar and more butter and sugar. Because of my love of butternut squash, acorn squash always seemed to hide in in the shadows of my other squash love affairs. It’s a great side dish for Holidays or anytime you’re craving a squash meal.īaked acorn squash was never a dish that I obsessed over. Try these varieties of squash baked in the same way (you may need to quarter large squash).Roasted acorn squash is a simple way to enjoy this popular squash. Other winter squashes would work with this method, too. This baked acorn squash also makes a healthy dessert because of its gentle sweetness. Place in a baking dish and add 1/4 cup water to the bottom of the pan.

Cooked beans, corn, chopped onions and garlic.

Or, for a filling main dish, skip the brown sugar and maple syrup and stuff the hollowed-out portion with a filling to make it a more filling main dish. Serve acorn squash as a side dish with chicken, turkey, pork, or beef. The foil will help the squash retain its moisture while reheating. Reheat in the foil at 400☏ until just heated through. Cook until tender, about 20-25 minutes, flipping once halfway through. Drizzle with 2 Tbsp extra virgin olive oil, then season with ½ tsp Kosher salt and tsp black pepper.

Wrap each piece individually in foil and store in the refrigerator. Line a rimmed baking sheet with parchment paper, then place the sliced squash on top.

#Roasted acorn squash recipe full

Bake the full squash recipe up to 2 days ahead of time. Use a paring knife to score a checkerboard pattern in the flesh side of the acorn squash.