If you love savory acorn squash, this one is really delicious and all you need to do is follow the recipe below and add about ⅓ cup of grated Parmesan before roasting. The recipe will remain the same and will still be easy, just add in some more of your favorite flavors. If you would prefer more seasonings for your acorn squash, here are some more ideas. Seasoning ideas for roasted acorn squash: We love roasting up these squash slices during Thanksgiving and laying them out on a platter because they are so beautiful. This is the easiest recipe you can make and it really is so beautiful too. Here is what you will need (full recipe below): You will only need a few ingredients to make this simple roasted squash recipe. Below are some of my favorite ways to spice up these roasted squash slices. There are many additions that taste amazing with it. The other thing I love about this recipe is you can customize it if you decide you want additional seasonings. That is why I love this easy way of preparing acorn squash. Because acorn squash has a natural delicate and sweet flavor, you do not need to add too much seasoning ( only 3 ingredients) because the flavor in acorn squash can easily be covered up.īy roasting slices of acorn squash, it caramelizes the squash and brings out this beautiful sweet flavor naturally. There is not much you need to do to make this delicious roasted acorn squash recipe. This is our simple recipe that we use and we jazz it up depending on the meal we are making. Simple roasted acorn squash is as classic at the holidays as Cranberry Sauce with Orange Juice and Yukon Gold Mashed Potatoes in our house. This recipe has only 3 ingredients, takes only 10 minutes to prepare, and is so delicious. I may look at slathering it on everything I eat, or at least sweet potatoes.These delicious roasted acorn squash slices are perfect for the holidays or when acorn squash is in season. Even with slicing my monster squash, it took upwards of 50 minutes to cook them through…and if I’m being honest, I probably could have left them in a little longer, but then the rest of my dinner would have been cold.Īs the squash roasted, I peeked in every once in a while and basted each piece with a little more of that amazing sweet butter. With a normal squash, it could take between 30-40 minutes of roasting to cook the vegetable thoroughly. The cooking time completely depends on how big and thick the squash is. Roasting squash can sometimes be a little tricky. We sprinkled the cookie crumbs all over the squash, making sure that as much of the sticky butter was coated in them as possible, before popping the tray into the oven. To finish things off, I had Avery crunch up some vanilla wafers to sprinkle on top. I slathered each slice of squash with some of the butter, leaving some for basting as it cooked, and then I put two small fresh sage leaves across each slice of squash. Next, I mixed together some softened butter, brown sugar, and a few tablespoons of Amaretto. I started by slicing up my behemoth sized squash into eight LARGE slices. This puppy was huge! I set them up on a cookie sheet that I’d lined with foil, drizzled them with olive oil and sprinkled some salt and pepper over them. Sliced squashed, bathed in a mixture of butter, Amaretto, and brown sugar, with sage and crumbled cookies? Sign me up! I came across this recipe from Tyler Florence, and it looked a little too good to be true. So, I needed a squash recipe that could accommodate slices. With this squash, each half would feed two people…at least. Since it was so large, I couldn’t roast it in halves like my mom usually did. I ran across this abnormally large acorn squash the other day while I was shopping. Good stuff. It’s like comfort food to me. She’d cut the squash in half, scoop out the seeds, and then fill the middles with brown sugar and butter, which would just sizzle and caramelize and sweeten up the squash as it baked. I have fond memories of my mom roasting some up with our dinner, and it always involved brown sugar and butter, which made it seem like a dessert vegetable when I was growing up. I’m pretty partial to any squash in general, but I love to indulge in butternut and acorn squash in the fall, when the color or the squash matches the color of the leaves outside my window.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |