If you haven’t already, make sure you get your tickets here for my cabaret show on November 7th. I hope you enjoy the recipe and let me know if you have any other tips for cutting a squash or maybe some of your favorite spices to season with! When you roast the squash this way, you get so much more caramelization and sweeter results! After the squash becomes all golden brown and delicious, the skin becomes crispy and completely edible. Through trial and error, I found out that the best way to roast acorn squash is by cutting it in half (top to bottom) and then slicing half moons that are about 1/2-inch thick. I loved my mom’s squash, BUT sometimes it’s okay to mess with tradition when it’s for a good reason! I remember she would cut the whole squash in half and roast both halves with a little bit of butter and brown sugar. When I was a little girl, my mom used to bake acorn squash and the sweet smell would fill up the whole kitchen. Split the squash into thirds and remove the seeds. The skin is way thicker and more challenging to cut through on an acorn squash, but it’s SO delicious and worth the labor. Drizzle the squash on each baking sheet of squash with 1 tablespoon of olive oil and 1 tablespoon of maple syrup (2 tablespoons of olive oil and 2 tablespoons of maple syrup total). Who doesn’t love roasted acorn squash on a gorgeous fall day? The rest of the year, I stick to my comfort zone (butternut squash) since it’s very common to find and easier to handle.Īcorn squash, just like its name suggests, looks like a giant acorn! It has a thick green skin, orange flesh inside and a bunch of seeds that you will need to scoop out. Speckle the acorn squash cubes with the diced butter. The maple and cinnamon mixture complements the nutty, buttery flavors of the squash, and a pinch of salt and pepper adds a savory element that perfectly highlights the sweetness of this recipe. Spread on a single layer on the baking sheet. Ingredients We’re using lots of classic fall flavors in this recipe for roasted acorn squash. On the rimmed baking sheet, combine the acorn squash cubes with brown sugar, maple syrup, and kosher salt, and toss until well-coated. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Scoop the squash seeds out Place the squash in a baking pan flesh side up. Cut the acorn squash halves into 1-inch slices, then cut each into 1-inch cubes. I love it! Naturally, I took several home with me. Microwave the whole squash or 3 minutes Lay the squash on its side and cut it in half. The farmers markets are crawling with acorn squash this time of the year.
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