ROASTING ACORN SQUASH IN OVEN HOW TO
ROASTING ACORN SQUASH IN OVEN SKIN

ROASTING ACORN SQUASH IN OVEN SKIN

It is much easier to remove the skin after roasting than before. If you don’t want to eat the skin, simply peel it off before eating. Yes, you can! After roasting the skin is soft enough and I eat the whole slice. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Sprinkle with the remaining 1/2 cup fontina. 5 Flip the squash cut-side up and divide the filling among each squash half. Lay each half on a cutting board and then cut into ~1” thick slices. Let simmer for a couple of minutes then remove from the heat.Scoop out the seeds and strings using a fruit scraper or melon scooper. Hold firmly with one hand and cut into half across the length.Wash the squash well, dry with a kitchen towel and cut the top and bottom off.To cut an acorn squash into slices for roasting:

ROASTING ACORN SQUASH IN OVEN HOW TO

How to cut an acorn squash?Īcorn squash, like most squashes, is very hard on the exterior. (Forgive me but I am a girl out and out!:p). It has distinctive ridges on the outside and when cut along the diameter, it gives each of the slices a nice flower-like look. What is Acorn Squash?Īcorn squash is a small squash with dark green hard skin and a yellow-orange flesh inside. The temperature will display 325 degrees F. To make a sweeter side, try cinnamon and brown sugar sprinkling. Place the food that you are roasting in a Pyrex casserole dish that fits easily on the convection oven rack and turns freely while rotating on the flat microwave plate and the turntable below. I recently made these as an afterthought for a dinner gathering and these were the first ones that disappeared from the table! For a simpler recipe, just a sprinkling of salt and pepper would also be fine. Garam Masala was my secret ingredient in this one. Acron slices rubbed with an Indian spice mix In this recipe, I’ve roasted the slices with an Indian spice mix of cumin, salt, red pepper, turmeric, and garam masala. Large halves cook in about 30 to 35 minutes, while smaller chunks require 10 to 20 minutes, depending on the size of the pieces.

When roasting acorn squash in the oven, place it with the cut side facing upwards, as this is the part that needs to cook best. Cook the winter squash until it is fork-tender. At this heat range, the squash should be ready between 45 minutes to about an hour.

Acorn squash flesh when roasted has a mild, buttery flavor which pairs well with both sweet and savory seasoning. You can cook your acorn squash in the oven at a temperature between 375- 400F. I had heard about them before and also marveled at images of this beautifully curved squash but not cooked one until now.Īnd now, it is one of my favorite squash for roasted vegetable sides. While pumpkin and butternut squash is pretty common across different regions, I came across acorn squash only after coming to the US. Garnish with chopped hazelnuts and chopped parsley and serve.These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.Ĭome October and we start to see all the different kinds of squashes in the market. 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. Set aside to gently cool to room temperature, about 10 minutes.

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. 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. 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. Place the squash cut side up (flesh side) in a large roasting pan. Sprinkle with salt and freshly ground pepper. Rub one tablespoon of butter on the inside flesh of each half. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. You can score the flesh in a cross-hatch pattern if you like, but it’s unnecessary. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Place the quartered acorn squash in a large bowl. In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside.

Roasting acorn squash in oven