![]() Garnish with chopped hazelnuts and chopped parsley and serve. Place the roasted acorn squash on a platter and spoon the dressing all over the top of each piece of squash. Season with salt and pepper and mix through. In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Turn cut-side up season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon. Bake in preheated oven until tender, about 30 minutes. Place squash in a shallow baking pan, cut-side down. Set aside to gently cool to room temperature, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Continue to cook the butter until the butter foams and turns brown and smells nutty, about 5 to 8 minutes, being careful not to burn. While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. Cut the squash in half, remove the seeds with a spoon, then slice the squash into 1/2 moon shaped pieces (see post for tips on cutting an acorn squash) In a large bowl combine olive oil and garlic powder. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Place the squash into the oven and roast until golden and fork-tender, approximately 20 to 25 minutes. Wondering how to roast acorn squash in the oven You’re in the right place This easy baked acorn squash recipe is perfect to serve all season long. Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Place the quartered acorn squash in a large bowl. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack.In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside. Top the wedges with some parmesan cheese to make them even more delectable. 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. Roast the acorn squash slices in a preheated oven for 5 minutes, flip, then brush with the maple olive oil. Sprinkle half of the mixture over the squash slices. Pulse the brown sugar and pecans in a food processor with salt, pepper, and cayenne until finely ground. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. Stir together the olive oil and maple syrup then brush over the squash slices. 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. ![]() You’re going to love these Roasted Acorn Squash Wedges. ![]()
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