![]() Store at room temperature for up to one month in a cool, dark place. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. ![]() Not only does it make a pretty handle-it keeps the squash from spoiling. Half-and-half is added in the end for creaminess. Then, the mixture is blended until smooth and seasoned with nutmeg, cinnamon, salt, and pepper. Always buy squash with the stem attached. A roasted acorn squash is cooked with butter, onions, carrots, garlic, and chicken stock. Choose ones that have a smooth, taut surface, free of blemishes. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Look for acorn squash in early the fall through December. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. 5) Toast the pine nuts (or pumpkin seeds) in the preheated oven at 350 F for about 5 minutes. Remove from oven and turn the squash cut sides up. 4) Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. 3) Place acorn squash halves cut side down on a parchment paper lined baking sheet. Place in the oven and bake for 30-38 minutes or until tender and browned. Drizzle the mixture over the squash until it's evenly coated. In a small bowl combine oil, parmesan, parsley, salt, garlic powder, thyme, cayenne, and pepper. For wedges, roast until tender, 30 to 35 minutes. For acorn squash halves, roast until you can pierce the flesh with a fork, 45 minutes or up to an hour. With cubes or wedges, arrange them in a single layer on the pan. It has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. Lay the acorn squash on a baking sheet with parchment paper. Place squash halves cut-side down on the parchment paper-lined sheet pan. Like many winter squashes, acorn squash pairs well with a wide spectrum of flavors-sweet, spicy, and savory.Īnd like other winter squash, it's versatile and can be roasted or puréed, even pickled or marinated, and served as part of a relish tray or antipasto platter. This means it is complemented by the richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking. The result is a delicious, buttery half for each person to enjoy.Īcorn squash is more neutral and less intensely sweet than butternut or hubbard squash. They are readily available in a handy size (about two servings per squash), which lends well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar melting into a pool inside. Learn how to cut, season and roast acorn squash in 3 easy steps with this simple recipe and guide. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin.
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