![]() It is much easier to remove the skin after roasting than before. If you don’t want to eat the skin, simply peel it off before eating. Yes, you can! After roasting the skin is soft enough and I eat the whole slice. Lay each half on a cutting board and then cut into ~1” thick slices.Scoop out the seeds and strings using a fruit scraper or melon scooper. Hold firmly with one hand and cut into half across the length.Wash the squash well, dry with a kitchen towel and cut the top and bottom off.Place the squash cut side down on a baking sheet. Drizzle the squash halves with olive oil and season with salt and pepper. To cut an acorn squash into slices for roasting: Remove the seeds and webbing of the squash. (For the easiest way to cut through squash rind see the Tips section below.) Then slice each squash half into inch-thick slices. Next, cut the acorn squash in half, lengthwise, stem end to pointed end. How to cut an acorn squash?Īcorn squash, like most squashes, is very hard on the exterior. Before you start, make sure to preheat the oven to 400F. (Forgive me but I am a girl out and out!:p). It has distinctive ridges on the outside and when cut along the diameter, it gives each of the slices a nice flower-like look. Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Cover the dish loosely with aluminum foil. What is Acorn Squash?Īcorn squash is a small squash with dark green hard skin and a yellow-orange flesh inside. Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. To make a sweeter side, try cinnamon and brown sugar sprinkling. I recently made these as an afterthought for a dinner gathering and these were the first ones that disappeared from the table! For a simpler recipe, just a sprinkling of salt and pepper would also be fine. Garam Masala was my secret ingredient in this one. Acron slices rubbed with an Indian spice mix In this recipe, I’ve roasted the slices with an Indian spice mix of cumin, salt, red pepper, turmeric, and garam masala. ![]() In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste. Line a sheet pan with foil and coat with cooking spray. Cut the halves into 3/4 inch thick slices. Acorn squash flesh when roasted has a mild, buttery flavor which pairs well with both sweet and savory seasoning. Halve the acorn squash lengthwise and remove the seeds. I had heard about them before and also marveled at images of this beautifully curved squash but not cooked one until now.Īnd now, it is one of my favorite squash for roasted vegetable sides. While pumpkin and butternut squash is pretty common across different regions, I came across acorn squash only after coming to the US. These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.Ĭome October and we start to see all the different kinds of squashes in the market.
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