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. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. 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. Keep your acorn squash seeds so you can roast them for a tasty snack Toss them with some oil and seasoning and bake in the oven at 350F (175C) for 15-20. Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!Įditor's note: This recipe was update to add a video and more information about the dish in the introduction on August 8th, 2022.And…the holiday dishes continue here on P-Dub Cooks. A fork should be able to easily pierce the squash and shred it. Sprinkle squash halves with more salt and pepper (. Place your squash on a large baking sheet or in a baking dish, cut side up. Cut a thin slice off bottom of each squash half so it sits flat. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!Ĭhoose if you would rather go the sweet or savory route with your acorn squash. At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking. Place the squash, cut sides up, on a sheet pan. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. Both are great, but acorn squash would like to be noticed as well. When it comes to winter squash we usually focus on butternut squash and pumpkin.
0 Comments
Leave a Reply. |