![]() Stuff it with whole grains like herbed farro or wild rice.Dust the squash with warm spices like cinnamon and nutmeg.Add more fresh herbs-thyme and parsley pair perfectly with roasted squash.Sprinkle it with grated Parmesan cheese.Top it with a pat of butter for extra richness.Drizzle the roasted squash with apple cider vinegar dressing.Turn cut-side up season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon. Bake in preheated oven until tender, about 30 minutes. Place squash in a shallow baking pan, cut-side down. The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started: Preheat the oven to 350 degrees F (175 degrees C). Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table. This recipe is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash.įind the complete recipe with measurements below. Then, sprinkle the squash with chopped fresh sage and rosemary.īake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)ĭrizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Place the squash halves cut side up on the baking sheet. Line a large baking sheet with parchment paper. Then, use a spoon to remove the seeds and stringy flesh from each squash half. Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut. Pierce it several times with a sharp knife. Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip. Just rinse each squash with cool water, and pat it dry. One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling! This method for how to cook acorn squash is simple! Start by turning the oven to 425☏. While it preheats, cut the squash. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do! This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Drizzle the olive oil over the squash, and sprinkle with the salt. Who says recipes have to be complicated in order to be delicious?! Place the squash halves cut side up on the parchment-lined pan. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Serve warm or at room temperature.This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. For measurements, see the recipe card below. Uncover and stir remaining maple mixture, half of the parsley and half of the pistachios. Tender and slightly caramelized Prep in just 5 minutes On the table in around 30 minutes Perfect healthy fall side dish Ingredients & Substitutions This section explains how to choose the best ingredients for baking acorn squash, what each one does in the recipe, and substitution options. Remove from the heat and let sit, covered, for 5 minutes. Lower the heat, cover the pan and simmer, until the quinoa is tender and liquid is absorbed, about 15 minutes. Add the quinoa, spices, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add the onions and garlic, stirring occasionally, until soft and golden brown, about 6 minutes. ![]() Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture. Roast until the squash is fork-tender, 50 to 60 minutes. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Arrange the halves in a large baking dish, flesh-side up. Position an oven rack in the middle of the oven preheat the oven to 400 degrees F.Ĭut each squash in half lengthwise and scoop out and discard the seeds. And it doesn't have to! The quinoa filling is satisfying enough on its own, full of spiced warmth and salty sweetness.ġ cup loosely packed fresh parsley leaves, choppedġ/2 cup roasted, salted and shelled pistachios, coarsely chopped This stuffed squash isn't trying to trick you into thinking it's stuffed with meat.
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