11/25/2023 0 Comments Baked acorn squash with olive oilEat immediately, or cool and refrigerate for up to 5 days. Roast in the oven for 40 to 50 minutes: When done, the halves will be caramelized and roasted around the edges, and you should be able to easily poke a fork or knife all the way through the flesh. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Arrange squash on the baking sheets in a single layer. Add squash to remaining balsamic mixture and toss to coat. In a large bowl, whisk together the oil, vinegar, and honey. Place acorn squash cut-sides down and slice into -inch-thick half-moons. Rub the squash halves with oil: Drizzle them with a little olive oil and use your fingertips to rub it all over the cut surface and inside of the squash. Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. Combine the acorn squash slices, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, teaspoon of salt, and teaspoon of black pepper in a large. Scoop out and compost the string and seeds. Trim the ends from the squash (top and bottom), then halve lengthwise. ![]() ![]() Acorn squash has a deliciously nutty flavor that can be enhanced with something as simple as salt and pepper or sweetened with brown sugar and cinnamon. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish.
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