![]() ![]() Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work: My method for how to cook acorn squash is easy. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. This recipe is fancy enough for a colorful Thanksgiving or holiday side, but simple enough for a weeknight dinner.Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity. The roasted squash wedges are served with a few dollops of crème fraîche, scattered pomegranate arils, and fresh thyme. The seeds, tossed with olive oil, sea salt, paprika, and brown sugar, lend crunch and a salty pop. I scooped out the seeds and roasted them alongside the squash. They are drizzled with olive oil, sprinkled with thyme leaves, and roasted skin side down under the squash wedges are tender with golden edges.īrown sugar brings out the flavor and lends a bit of sweetness, but mostly it’s just enough to set off the savory element like paprika and thyme. In this recipe, the acorn squash wedges are tossed with freshly ground cumin seed, black pepper, paprika, sea salt, and a touch of brown sugar. Roasted Acorn Squash: Sweet and Savory Flavors Pop There’s lots of room to experiment!Īcorn squash skin is quite tender and sort of melts into the rest of the squash, so there’s no need to peel or worry about the skin. They can be sliced, or just halved, and roasted or grilled. Owing to the understated sweetness, acorn squash take on other flavors quite nicely, so they’re an excellent vehicle for spicy, sweet, or umami notes. They’re easy to slice and seed, and cook up in about 30 minutes. Talk to farmers – tell them what you like and ask what varieties they like.Īcorn squash have firm, yellow flesh and a much more savory flavor profile than butternut or orange kabocha. The best way to get to know the flavors (and textures!) you like is to experiment with different kinds of squash. Flavors range from quite sweet to savory, colors go from pale yellow to deep orange, and the texture can be dense and silky like with butternut squash, or more open and firm, like with acorn squash. Though winter squash (and pumpkin varieties) are often lumped together, there’s a lot of variation in their tastes and textures. The squash is served with a dollop of crème fraîche, toasted squash seeds, and pomegranate arils. Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |