11/22/2023 0 Comments Roasting acorn squash oven temperatureWhat do you do with roasted acorn squash? Please share. Smash it up and put it in a quesadilla with cheese.Add it to a salad and add salad dressing.Here are a few things I do with roasted acorn squash: Does it taste like cardboard? No worries! I add olive oil, salt, pepper and smoked paprika but you could just add salt and pepper. Then, I slice it into smaller pieces because it cooks faster. But, once you get it sliced - it is very easy to deal with - no peeling!! You need a big kitchen knife to cut it in half - you may have to take the stem off first. Or you can do what I do! I make a simple roasted acorn squash and then I use it for all sorts of meals and snacks. You can make other recipes like my healthy stuffed acorn squash and my baked yellow squash if you don’t want to worry about your acorn squash variability. I can’t predict which type I will get from the outside. Sometimes it tastes like absolutely nothing. Turn the oven broiler on and place the squash in the oven for another 10 minutes. After 40 minutes, remove the squash from oven and add a slice of butter and some honey. Sometimes you roast it, take it out of the oven, and it is absolutely sweet and yummy. Place the squash on a baking sheet cut side up and roast it for 40 minutes at 350 degrees. There is great variation in the flavor from squash to squash. I found that the orange one had slightly more tender skin but tasted exactly the same as the green one. I bought two - one orange and one green - to make this recipe. Doesn’t it look like it just landed from a spaceship? 10-4, good buddy.I love acorn squash because of its color and shape. This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. Use a spoon to toss the ingredients until well mixed and coated with the olive oil. The results is a soft, flavorful squash that’s dripping with all the good things in life. Toss everything into a large bowl, but leave the garlic out. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Roasted Acorn Squash Wedges Cut the squash in half, and scoop out the seeds in the middle. And…the holiday dishes continue here on P-Dub Cooks.
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