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. 1 acorn squash, about 3 lb (1.5 kg) 2 tablespoons (30 ml) maple syrup 3 tablespoons (45 ml) butter A pinch ground ginger Salt and pepper. 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. Remove the foil, turn the squash over, and bake it for an extra 15 minutes until it’s soft. 1 tsp each, salt and pepper How To Make acorn squash baked in butter and maple syrup Test Kitchen Tips Depending on the size of your acorn squash, microwaving times will vary. Put the squash in a baking dish, cover it with foil, and roast it at 400° Fahrenheit for 25 minutes. Remove from the heat and divide the melted butter. Roasting butternut squash is simple Toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper. I loved my mom’s squash, BUT sometimes it’s okay to mess with tradition when it’s for a good reason! Ingredients We’re using lots of classic fall flavors in this recipe for roasted acorn squash. Combine the butter, brown sugar, maple syrup, thyme, and salt and pepper in a saucepan and bring to a boil. I remember she would cut the whole squash in half and roast both halves with a little bit of butter and brown sugar. Slice the acorn squash in half and remove the seeds. When I was a little girl, my mom used to bake acorn squash and the sweet smell would fill up the whole kitchen. 2 tablespoons heavy cream 2 teaspoons maple syrup ½ teaspoon cinnamon Preheat oven to 375 F. The skin is way thicker and more challenging to cut through on an acorn squash, but it’s SO delicious and worth the labor. In a small bowl, whisk together the olive oil, maple syrup, salt, and. Turn chicken over drizzle with maple syrup and sprinkle with salt and pepper. baking pan top with chicken, skin side down. Place squash, carrots and onion in a greased 13x9-in. 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. Rinse the squash and make sure it is clean of any dirt. Cut squash lengthwise in half remove and discard seeds. I love it! Naturally, I took several home with me. The farmers markets are crawling with acorn squash this time of the year.
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