![]() Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. More Squash recipes: Stuffed Squash Blossoms Butternut Squash Side Dish Sausage Stuffed Butternut Squash Roasted Butternut Squash How to Cook Acorn Squashīe sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site! After scooping all “meat”, gently place the lid back on top to keep warm. Leave a half-inch along the bottom Gently using a soup spoon scoop the ” meaty ” part of the squash and melted butter and molasses and sugar. Pour about of an inch of water in the bottom of the pan and roast the squash in a 350-degree oven until tender. Brush the squash with olive oil and sprinkle with salt and pepper. Use a potholder or towel and carefully take off the top of the squash, scrape top and bottom carefully not going too deep and cutting through. In the Oven Place the cleaned halves cut-side up on a rimmed baking sheet or in a shallow baking dish. Flip the wedges, then roast for another 15 minutes.Carefully remove foil, be careful of steam released when taking the cover off the top. Sprinkle with salt and pepper, then toss to coat. Drizzle olive oil, balsamic vinegar and honey over the squash. Lay in a single layer on a large baking sheet. Slice the squash into similar size wedges. Flip the wedges, then roast for another 15 minutes. They make a great snack and taste like kettle corn! Lay in a single layer on a large baking sheet. To Roast the Squash and Bacon: Pre-heat the oven to 375º. 2 Cover and bake 30 to 40 minutes or until squash is tender. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken. Mix remaining ingredients spoon into squash halves. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mild acorn squash easily accommodates a variety of flavor profiles, but it really shines in this oven-roasted recipe tossed with a sweet-and-savory combination of maple browned butter, sea salt, and fresh sage. Scoop out the seeds and strands with a spoon. I like to set them aside and make Caramelized Roasted Squash Seeds. Cut squash in half remove seeds and fibers. Place both halves in a baking dish with about of an inch of water in the bottom. ![]() Cut it in half horizontally and scoop out the seeds and stringy bits. To prepare the buttercup squash, cut off the top and bottom and then cut it in half. Rinse & dry the outside, stab it with a fork a few times, then pop the whole squash into the microwave for 5 minutes. The deeper the orange color, the higher the beta carotene content, which is converted into vitamin A in the body and is essential for skin, vision and bone development. The outside is a dark green but the inside has yellow-orange flesh and is perfect for roasting as a side dish.īuttercup squash is a winter squash which are a good source of fiber, potassium, niacin, iron and beta carotene. Halved and roasted acorn squash makes a beautifully simple side dish. When we spotted this squat little green pumpkin at a vegetable stand, I was shocked to learn that it is actually a buttercup squash. One of the best methods for cooking squash is also one of the easiest: a simple, long roasting at low heat, which concentrates the squashs flavor by evaporating moisture, converting its complex carbohydrates to sugars, then caramelizing those sugars. Roasted acorn squash deserves a place on your table this season. It brings out the flavours and caramelizes the natural sugars in them. My favourite way to prepare root vegetables is to roast them, even if I’m using them in another dish. Great seasonal dishes like Cheesy Baked Spaghetti Squash, Savoury Stuffed Acorn Squash and lots of Butternut Squash Soup (including variations with apple and carrot). I try to buy seasonal produce when I can, which means that right now we’re starting to get into squashes and root vegetables. ![]()
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