![]() Toss to evenly coat, then turn squash out into an even layer on the sheet pan. ![]() LEFTOVERS: There is nothing clever to do with this squash, but I like popping it back into a tiny skillet or baking dish and reheating in the oven so it regains some of its caramelization-crispy-bits stuff on the bottom. Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. But if you do, just gently rewarm in the oven in the baking dish it’s roasted in. Truly a wonderful crispy-salty snack.ĭO AHEAD: You can prepare your squash whenever you want, really, no need to do it ahead. Ive included the instructions below: Heat the oven to 450☏ with a rack in the middle position. I grew up doing this with my dad after we’d carved pumpkins, and now I do it with all my squash. Lightly drizzle maple syrup on both halves of the acorn. Sprinkle with brown sugar over each half of the squash. Roast at 425☏, tossing occasionally, until they’re crisped and evenly golden brown, 20–25 minutes. Next, place 2 Tablespoons of butter into each rounded-out part of the acorn squash. Add melted butter, honey, and brown sugar to a small bowl and whisk until combined. Place each piece of squash cut-side up on a baking sheet lined with parchment paper or aluminum foil. Add some paprika or chili flakes if you want. Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. Drain the seeds, pat dry on a little paper towel, and toss with olive oil, salt, and pepper. Rinse them in cold water, letting any squashy bits float to the top, and remove. *Usually when roasting squash, I leave the seeds in, but here, I find they don’t do as well getting roasted low and slow, so I remove them. Serve the squash in or out of the skins (you can eat the skin!), scattered with the garlic, sage, and browned-butter-and-brown-sugar business that’s pooled at the bottom of the dish. The garlic will be jammy, the sage will be crisp, the squash will be soft, you will be happy.ģ. ![]() Roast, without touching or flipping or turning, until all the squash is impossibly tender (you can poke it, and it should feel like it’s about to collapse), 2 ½–3 hours (approximately forever). You can slice the cooked squash into squash slices for serving, the butter mixture will have melted in the middle to flavor the squash. Put in the oven for 35 minutes at 400 degrees. To make this dish, simply combine cubed sweet potatoes and butternut squash and toss with olive oil, salt, and pepper. Lightly drizzle maple syrup on both halves of the acorn squash. Place in the oven (if you’re doing the turkey legs too, they go in at the same time). Roasted acorn squash is packed with vitamins, minerals, and fiber. Tuck the garlic and sage under and around the squash and top with butter. Scatter the cut side of the squash with brown sugar, and flip the squash to make sure it’s all skin side up.Ģ. Drizzle all over with olive oil, and season with salt and pepper. Place the squash in a roasting pan or baking dish (whatever size accommodates, but a standard 2–3 quart should do the trick).
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