#Easy roasted acorn squash recipe how to#
#Easy roasted acorn squash recipe skin#

Another key is applying your instincts when it comes to seasoning with the basics such as salt and pepper, herbs, spices, and sweeteners. So I seem to be the queen of simple recipes these days, or perhaps that is just the way I operate in my kitchen: the simpler the better! One key to simple cooking is using high quality, fresh ingredients. Adding pomegranates further ups the nutritional profile and adding some nutty pumpkin seeds and olive oil adds healthy fats! Cheers to that! Pin Simple Cooking Acorn squash provides vitamins, A, C, and B6 as well as iron, magnesium, and many more nutrients. While I love them all, the shape of the acorn squash lends itself some serious eye-appeal! Whether you cut it in half and bake it as in this Freekeh-Stuffed Squash or slice those halves into 1/2-inch thick pieces as in this recipe, it’s just so pretty! You could even cut off each end, deseed the middle and slice it for flower shapes!Īll of these winter squashes are also loaded with nutrients.

A new one in my farm share this fall was buttercup squash. Delicata squash is ultra-easy as you can eat the skin. I absolutely love all the different squashes of fall! Butternut squash is a classic and so versatile. It’s an easy to make side dish that will dazzle a crowd, not to mention yourself, every time. Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat.

Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes.

#Easy roasted acorn squash recipe skin#

And you’re done! Acorn squash: prepped! You pro, you.Pomegranate arils add a festive touch to this roasted acorn squash. Rub flesh and skin of acorn squash with 1 tablespoon olive oil. Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. And that’s it! You’re done cutting squash. Split the squash in half through the equator and scrape out the seeds with a spoon. Cut each half in half again so that you have quarters. Once you’ve cut it in half, the squash will become much easier to work with. Work slowly and with focus-it’ll take a little elbow grease. Then, stand the acorn squash up on that cut end and slice it right down the middle. Slice! Start by cutting the top (the stem end) of the acorn squash off to give you a stable base.Get a kitchen towel damp, wring it out, and then place it under the board-it’ll help the board to stay put as you wrestle with the squash. You don’t want to deal with any slippage when cutting an acorn squash-you’ve got enough to focus on-so if your cutting board has a tendency to slip out from under you as you slice unwieldy things (as ours does) try slipping a damp towel underneath your cutting board. Scoop flesh into a bowl and mix in brown sugar until evenly combined. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more. Flip squash and sprinkle cinnamon into the center and dot with butter. Bake in the preheated oven for 30 minutes. Safety first! Begin by stabilizing your cutting board. Place acorn squash, cut-side down, on a baking sheet.You’ll need two things to cut squash-confidence, and a good, sharp chef’s knife. Check for doneness by poking it with a fork-you want the fork to slide easily into the flesh of the steamy, roasted acorn squash. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400☏, for about 50 minutes.Rinse the acorn squash, cut in half lengthwise, and remove seeds. Brush the quartered squash with the brown sugar-butter mixture. Line 2 rimmed baking sheets with parchment.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Baking time may vary depending on the size of your squash. Be aware that acorn squash comes in a variety of sizes. It’s perfect when a fork or knife inserted through the skin goes in easily. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn. Acorn squash boats are always a popular family side dish.

#Easy roasted acorn squash recipe how to#

See below for more tips about how to cut squash.

Split the squash! The hardest part of this whole recipe, and it’s not even that bad.

But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. 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. The one and only way to cook acorn squash is to roast it. Acorn Squash usually range in size from 1 1/2 to 2 pounds.