Or keep it savory with fresh herbs like chopped parsley, thyme, or chives on top, with melted butter or freshly grated parmesan cheese. Sprinkle some cinnamon, cardamom, nutmeg, or ginger for delicious autumn flavors. Brown sugar or honey can also be used instead of syrup. To take it to the next level, brush some pure maple syrup on the cut sides, and roast for a few minutes until caramelized and bubbly. Step 5: SeasonĪfter the squash is done cooking, sprinkle some salt and pepper. A quick way to test is poking the tip of the knife through the skin, there should be little resistance. It will take about 30 to 45 minutes for the flesh to become tender. I use this same technique when I roast spaghetti squash halves. In a preheated oven set at 400✯ (204✬), roast the acorn squash halves cut side down! The direct contact with the hot baking sheet encourages more Maillard browning, which results in an attractive color and toasted flavor. Oil the foil, and brush the cut sides of the flesh to ensure that the squash doesn’t stick as it roasts. This provides a flat surface for the flesh to have more contact for better browning. It’s a perfect healthy fiber-rich snack! Step 3: Preparing the acorn squash for roasting This only takes 10 to 15 minutes, stirring every 5 minutes, since acorn squash seeds tend to be smaller than pumpkin seeds. When I do, I toss them with some olive oil and salt, and toast them until crunchy. The seeds can be washed, dried, and roasted, just like roasting pumpkin seeds. Use a spoon to scrape and scoop it out until clean.
Like most squash, there are edible seeds and stringy bits in the core that need to me removed. Never actually try to cut through the stem! Instead, once you cut around through the flesh, use your hands to pull the squash apart so that the stem separates in half. I find it’s easiest to cut between the ridges, starting from the top near the stem, then carefully continuing to cut around it using gentle sawing motions.
Cook acorn squash skin#
Step 1: Cut the acorn squashĪcorn squash has a pretty thick skin and stem, so be careful when cutting. This vegetable has a mild honeyed flavor, and a creamy texture that bodes well with savory or sweet seasonings, or better yet, both! For this recipe, I use a simple roasting technique to caramelize the cut sides then they get a light drizzle of maple syrup to enhance its natural sweetness. And you guessed it, resembles an acorn in shape.ĭon’t be intimidated to grab one the next time you are at the store. The dark green skin, sometimes with patches of bright orange, has pronounced ridges running down the sides that taper at the bottom. turbinata is easy to spot in the grocery store.
Cook acorn squash how to#
I’ll show you how to master the techniques for safely cutting and maximizing the flavor of this vegetable.Īcorn squash, or Cucurbita pepo var. Learn how to cook acorn squash by roasting it in the oven.
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