![]() ![]() A fork should be able to easily pierce the squash and shred it. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.Ĭhoose if you would rather go the sweet or savory route with your acorn squash. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Brush with olive oil and sprinkle with salt and pepper, then flip so the squash are flesh side down. Line a baking sheet with parchment paper and lay your squash halves with the flesh side up. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. Using a sharp knife, cut your acorn squash in half and scrap out the seeds with a large spoon. ![]() This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly: Spread the squash mixture out in a single layer and roast until the squash is tender, 30 to 35 minutes. You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. You can also cook in slices as well as halves, and the slices may cook faster than the halves.When it comes to winter squash, butternut squash and pumpkin can get all the attention. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. You can also use a basting brush to spread the oil around as well. Prick the squash with a knife in about 5 places. Once your seeds are removed, take a Misto and lightly spray the inside of the acorn squash. A good knife is a must-have in any kitchen! I picked up this Aicok Knife ->(HERE)for under $10, but it often keeps going out of stock on Amazon due to its awesome. There are a lot of other top-rated knives on Amazon at a great price. I am not the best at picking out Knives, so it’s a win for me when I can read reviews to find a good quality knife.Īicok 8-Inch Chef Kitchen Knife with Stainless Steel Razor Sharp Blade and Ergonomic Handle Equinox Professional Chef’s Knife – 8 inch Full Tang Blade – 100% German Steel with Protective Bolster Aicok Ceramic Knife Set 3 Pieces, Ceramic Knife Healthy and Sharper than Stainless Knife, Aristocratic Knife Mirror Glossĭeseed the squash the easiest way to do this is to use a large spoon to scope the seeds out.
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