As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( 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. They’re so flexible, and can be used in stews, soups, salads, and more. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. Place your squash on a large baking sheet or in a baking dish, cut side up. Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Place the acorn squash halves on the baking sheet cut-side up. I enjoyed these wedges with a pesto dipping sauce. Preheat the oven to 425F and line a baking sheet with parchment paper. Add melted butter, honey, and brown sugar to a small bowl and whisk until combined. Place each piece of squash cut-side up on a baking sheet lined with parchment paper or aluminum foil. 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. Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. The Ingredients This easy, basic recipe is essentially just acorn squash, butter, and seasonings You’ll love how simple it is to pull together roasted acorn squash on the fly. This acorn squash was a farmer’s market find. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. Add sesame mixture and toss to coat, then flip slices. Spread in a single layer roast 15 minutes. Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Store at room temperature for up to one month in a cool, dark place.You’re going to love these Roasted Acorn Squash Wedges. Prick the squash with a knife in about 5 places. Add cumin seeds and toast until fragrant, about 30 seconds more. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Not only does it make a pretty handle-it keeps the squash from spoiling. Always buy squash with the stem attached. Choose ones that have a smooth, taut surface, free of blemishes. Puree, then stir in the sage, nutmeg, and Parmesan. Add the squash, herbs, garlic, and stock and let simmer, stirring occasionally. Roast on a parchment-lined baking sheet for 40 to 50 minutes at 400 degrees F. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Halve the squash and scoop out the seeds. Look for acorn squash in early the fall through December. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar). Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. Sprinkle with saltuse 1/2 teaspoon if you are adding maple syrup/brown sugar reduce to 1/4 teaspoon if you are not. It has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. Like many winter squashes, acorn squash pairs well with a wide spectrum of flavors-sweet, spicy, and savory.Īnd like other winter squash, it's versatile and can be roasted or puréed, even pickled or marinated, and served as part of a relish tray or antipasto platter. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt. This means it is complemented by the richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking. Split the squash in half through the equator and scrape out the seeds with a spoon. The result is a delicious, buttery half for each person to enjoy.Īcorn squash is more neutral and less intensely sweet than butternut or hubbard squash. They are readily available in a handy size (about two servings per squash), which lends well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar melting into a pool inside. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin.
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