Measure 2 1/2 cups of the soft squash flesh. Roast at 400☏ for 35 to 45 minutes, or until the squash is fork-tender. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Arrange the sliced acorn squash on baking sheets in a single layer. Top the wedges with some parmesan cheese to make them even more delectable. Line two baking sheets with parchment paper and set them aside. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Just be sure to peel away the vegetable’s skin before steaming. Other cooking options like broiling, sautéing, grilling, and steaming all work well for acorn squash. Drizzle on that olive oil and sprinkle your spices. Roasted acorn squash can be cut into chunks, pureed in soups, or even baked into desserts like pie or custard. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated. They’re so flexible, and can be used in stews, soups, salads, and more. Preheat the oven to 400 degrees F (200 degrees C). So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. 5) Toast the pine nuts (or pumpkin seeds) in the preheated oven at 350 F for about 5 minutes. Remove from oven and turn the squash cut sides up. 4) Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Step 2 In a small bowl combine brown sugar, cinnamon, and small pinch of salt. 3) Place acorn squash halves cut side down on a parchment paper lined baking sheet. Reduce the heat to low, then cover the soup and let it simmer for 15 minutes. Add the squash, vegetable broth, nutmeg, ginger, salt and pepper and bring to a light boil for 1 minute. I enjoyed these wedges with a pesto dipping sauce. For most, it leaves a white residue on the skin, and for others, an allergic reaction can occur called hand dermatitis, according to PubMed. Spread butter on inside of each squash half. Heat the avocado oil in a large pot on medium-high heat, then add the onions, garlic and carrot and sautee for 2-3 minutes. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges.
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