Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted acorn squash. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted acorn squash is an easy recipe to make for a fall side dish. Kosher salt and freshly ground black pepper. And when you're ready to branch out into other winter squash dishes, this Maple Hasselback Butternut Squash is a star.
Roasted Acorn Squash is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Roasted Acorn Squash is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have roasted acorn squash using 3 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roasted Acorn Squash:
- Get 2 acorn squash, cut in half
- Get Salt and pepper, generously
- Take olive oil spray
Place the acorn squash on a cutting board and using a sharp knife, slice the acorn squash in half. Then, remove the seeds using a spoon. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts. Place the squash halves cut side up in a roasting pan.
Steps to make Roasted Acorn Squash:
- Preheat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds. Season with salt and pepper generously and spray with olive oil on the squash for 2 seconds each squash.
- Place on a cookie sheet cut side down. and Bake for 40 minutes. Flip over and cook for an additional 10 minutes.
Soup : Scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or purée it for a creamy soup. Roasted acorn squash is mashed together with boiled potatoes to create a fall or winter side dish that goes way beyond ordinary mashed potatoes. Home cook Tricia left a review that pretty much summed up what everyone else had to say: "This was a fun, autumn spin on a traditional classic. Twenty minutes before the squash is done, sprinkle edges with raw sugar. Next drizzle squash with maple syrup.
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