As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work. Top the wedges with some parmesan cheese to make them even more delectable. My method for how to cook acorn squash is easy. 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. I enjoyed these wedges with a pesto dipping sauce. 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. This acorn squash was a farmer’s market find. And you’re done! Acorn squash: prepped! You pro, you.You’re going to love these Roasted Acorn Squash Wedges. Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.And that’s it! You’re done cutting squash. Pour 1 teaspoon oil over the squash seeds and toss to coat. Cut each half in half again so that you have quarters. Place acorn squash seeds on a cookie sheet. 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. Line the Baking Pan with aluminum foil and spread evenly with olive oil.Add the squash wedges and then sprinkle evenly with salt. I find that the squash cooks to a more even color than when you place it directly against a metal pan which can develop diffrent temps across the surface. I normally roast cut side up, unless I am using some kind of sauce to go with it. 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. Bake for about 1 hour then serve the roasted squash with a mixture of melted butter, walnuts and cranberries spooned on top. To roast acorn squash, set your oven to 350 and roast for about 30-35 minutes. Safety first! Begin by stabilizing your cutting board.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 45 minutes - an hour.Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. 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. 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. This roast acorn squash recipe is creamy, tender, and versatile perfect as an easy weeknight side dish. 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. The one and only way to cook acorn squash is to roast it. Step 1: Cut squash in half lengthwise Step 2: Scrape out seeds Step 3: rub with avocado oil Step 4: Roast on parchment-lined baking sheet.
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