Then cut into half-rings, about 1” thick. Place the acorn squash cut side down on your cutting board. Then use a spoon to scrape out the seeds and the fibrous strands. Rinse and dry the acorn squash.Ĭut the squash in half through the stem. Roasted acorn squash would also go well in a salad. But those are future recipes and this technique will be used the starting point for, say, miso maple glazed acorn squash. A sauce ( think pesto) or a glaze (think miso) would also be great. I would recommend sprinkling on a bit of salt if you plan to eat this as a standalone side or meal for one. Roasted acorn squash is great on its own. “I cooked, you clean” really only applies to holiday meals and dinner parties – because those meals can be a lot of work. I believe that if you cook every day, you should really do your own dishes. I like to line the baking sheet with aluminum foil for easy clean up. If you weren’t thinking it already, when you think winter squash think acorn squash.Īll you need to successfully learn how to cook acorn squash by roasting is: an acorn squash, a good knife, a bit of oil, and oven (duh!) and a baking sheet lined with aluminum foil. Roasting is a great way to cook cruciferous vegetables (think cauliflower and Brussels sprouts), root vegetables (think carrots and potatoes), and winter squash. To roast is just to cook with dry heat, which helps us get some nice browning with minimal effort. This post is about how to cook acorn squash by using one of my favorite techniques – roasting. 10-4, good buddy.Cook time: 35 minutes (once oven is preheated) This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks.
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