SLICED ROASTED ACORN SQUASH HOW TO
SLICED ROASTED ACORN SQUASH FREE

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. Cut each half in half again so that you have quarters. 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.

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.

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.

SLICED ROASTED ACORN SQUASH HOW TO

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. 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.

SLICED ROASTED ACORN SQUASH FREE

You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too.The one and only way to cook acorn squash is to roast it. However, if you prefer, you can peel away.īe sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. Cut the squash in half, scoop out the insides, then bake with a little butter. Peeling is not necessary and makes a great presentation. This easy baked acorn squash with butter and brown sugar is perfect for fall. I like to place it in a foil-covered baking dish. Store leftovers in a sealed container in the fridge. Any cooking oil will work in this recipe. Goat cheese, parmesan, or any cheese can be substituted for feta cheese.Īdditional toppings can include dried cranberries and pumpkin seeds.Īvocado oil is a great alternative to olive oil. Note these will give a sweet taste instead of savory. Maple syrup or honey can be used in place of the balsamic glaze. Great alternatives would be butternut or pepper squash. Other varieties can be used in place of acorn squash. The perfect side to Turkey Veronique, or your traditional holiday bird or baked ham. Just in time for all the holiday gatherings. Seriously, this has got to be the easiest baked vegetable dish ever.

Sliced roasted acorn squash