This Roasted Acorn Squash is perfect for your Thanksgiving feast, crazy easy to make, and can easily be doubled, tripled, or quadrupled. Most of the ones I find are 1 1/2 pounds, which I bake in a 400 degree F oven for 50-60 minutes (or until tender when pierced with a fork or pairing knife.) If your squash is larger, you might need to extend the cooking time. Bake until tender when pierced with a fork or pairing knife.Īcorn Squash usually range in size from 1 1/2 to 2 pounds. Place on a lined baking sheet or in a baking dish with cut sides up. Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne. Scrape out the seeds and pulp from each half and discard. Wash and dry your squash, then carefully cut it in half. It’s so easy to roast acorn squash in just a couple steps. So many different acorn squash recipes, that you’ll never get bored with it. More into savory? Try garlic, thyme, and rosemary. Cinnamon, honey, or maple syrup absorb into the orange flesh making it so sweet. Sweet, salty, with a little heat – it’s out of this world and my favorite! But there are other flavors that are also crazy delicious. The combination of butter, brown sugar, salt, and a pinch of cayenne has a total wow factor. Cayenne pepper (optional, but recommended!).Unsalted butter (so you can control the amount of salt).(Scroll below to the printable recipe card for details and measurements.) You only need a few ingredients for this delicious roasted acorn squash recipe. I’ve been known to eat an entire 2-pounder all by myself. Just a few simple pantry items can transform acorn squash into the most amazing roasted acorn squash ever. Its center not only provides the perfect nook for stuffing, but it’s also conducive for puddles of melted butter to reside. The world is your acorn squash oyster, friends! But once you get it cut and scrape out the seeds and stringy pulp, you’re left with a blank canvas to do amazing things with. Just like its winter cousin, butternut squash, cutting acorn squash is less than enjoyable. And also time to start thinking about green bean casseroles, apple pie, turkey, and squash. That means arguing talking calmly with your little kids about Halloween costumes. Roasted Acorn Squash with Butter and Brown Sugar Our other favorite way to enjoy acorn squash is to stuff it! As seen here in our Sausage Stuffed Acorn Squash and Wild Rice Stuffed Acorn Squash. About halfway through roasting, baste the flesh with the juices from the middle of the squash.This Roasted Acorn Squash will knock your socks off! With just a little butter, brown sugar, and cayenne pepper, you have a side dish everyone will love! Roast for approximately 40-50 minutes, or until tender when tested with a knife. With a spoon or basting brush, spread the butter mixture over the flesh of the squash. Melt butter into small pan and add 1/8 tsp. Take a large piece of foil and crumple into a soft ball, then sit the halved, seeded squash into the ball firmly to hold upright while roasting. Pierce flesh of squash with a knife around the edges and center. 1/4-1/2 Teaspoon pure maple extract (no sugar).1 Acorn squash, cut in halved and seeded.One half of a squash equals 1 serving of cooked vegetable and 1 serving of fat for one meal. Combined with the cinnamon and richness of roasting, this squash is delicious. You can still enjoy the flavor of maple syrup in this dish by substituting it with pure maple extract. One secret to enjoying the flavors you loved in your favorite foods before you started your Genesis Health Solutions weight loss plan is finding good substitutions.
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