![]() Bake for 20 – 25 minutes until squash is soft and starting to brown. ![]() Arrange the squash on a parchment lined baking sheet. Place the squash in a large bowl, drizzle the olive oil and spices over, then use your hands to toss the squash and evenly distribute the spices. Slice the squash into half moons about a 1/2 inch thick. Preheat the oven to 400☏. Remove the top of the squash, slice in half, and scoop the seeds out of each half. Check your spice rack or herb garden for inspiration, and then let us know what you try! I think the possibilities are endless when for spice combinations, but I’ve tried garlic and fresh sage, cumin seeds and smoked paprika, and cayenne + chili powder + cumin + coriander. Place the squash in a large bowl, drizzle with olive oil and spices, roast until soft. Simply chop a squash in half, scoop out the seeds, and slice into half moons. Acorn squash with savory spices is now one of my favorites. In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices. Like delicata, you can just slice the squash into half rings or whole rings and roast with the skin on. Use a melon baller or spoon to remove the inner seeds and strings. Acorn squash is not the worst squash at all. I noticed that acorn has a nutty flavor when you season it mildly, someone even told me they like with just salt and pepper which sounded crazy, but now I get it. But this year I created a naturally sweet acorn squash, with maple syrup. My first few seasons as a CSA member I even let the acorn sit on the counter until I eventually composted it. I mostly shied away from acorn, going for naturally sweet butternut and delicata. Arrange the squash on your baking sheet and roast for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden. Add to a bowl and toss with the olive oil, herbs, and spices. ![]() Slice the acorn squash into rings and scoop out the seeds. Sure, it tasted great but as an adult I wanted something a little less sugary. Preheat the oven to 400☏ and line a baking sheet with parchment paper. Growing up the only way I had it was drenched in brown sugar and butter. With the tip of a knife, poke the squash all over the outside to release steam as it roasts. I used to think acorn squash was the worst winter squash. Turn squash halves over and place cut side down on the baking sheet.
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