![]() ![]() Of course! Fresh sage or thyme would be delicious with this apple cider roasted squash as well. I prefer not to eat the skin, and serve this squash with a spoon to easily scoop the squash flesh out of the skins. However, if you’d rather not eat the skin it peels easily away from the roasted squash. Once roasted, the skin becomes softer and can be eaten. Save this recipe for Apple Cider Roasted Squash to Pinterest! Can You Eat Acorn Squash Skin?Īs you can see in the photos above, I prefer making this baked squash recipe with the skin on. Return the squash to the oven and roast for another 10 minutes, or until it’s fork tender and golden brown on the edges. ![]() Once the squash has roasted for about 15 minutes, pour the glaze over top and then sprinkle with chopped fresh rosemary. Meanwhile, whisk together the apple cider glaze. Once the acorn squash has been prepped, place it on a baking sheet and drizzle with olive oil and season with salt and pepper. Once halved, scoop out the seeds with a spoon, being careful not to dig too hard (you don’t want to scoop out any of the flesh).Ĭut off the stem end, then slice each half into thirds or quarters depending on how large each squash is.Īcorn squash, like any other winter squash, can be difficult to cut through so it helps to make sure your knives are nice and sharp. You first need to cut the squash in half from the stem to the opposite end using a large knife. Not sure how to cut acorn squash into slices? It’s really easy, don’t worry! How to Prepare Acorn Squashīefore you can actually roast the acorn squash, you first need to prep it so it’s ready for roasting. Here’s what you’ll need for this recipe:įor the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. With so many other time consuming sides to be made for Thanksgiving, I wanted to keep this roasted acorn squash recipe simple, but flavorful. Reheat in the microwave for a minute or two before serving.Save this recipe for Apple Cider Roasted Squash to Pinterest! Apple Cider Roasted Squash Ingredients Store any leftover roasted acorn squash in an airtight container in the refrigerator for up to 5 days. This is a timesaver, but you can always deseed a fresh pomegranate for this as well. ![]() I usually purchase my pomegranate seeds (arils) prepackaged at the grocery store in the produce section. Pomegranate seeds: Adding pomegranate seeds to this roasted acorn squash recipe makes it extra delicious and adds beautiful presentation.Simply rinse and dry the seeds, then toast according to the recipe directions. Pumpkin Seed Substitution: if you don’t have pumpkin seeds, you can also roast the seeds that you remove from the squash instead.Different Squash Substitutions: this recipe will also work well with kabocha or butternut squash.Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest. Place the roasted acorn squash on a serving plate. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Heat 1 teaspoon of olive oil in a small skillet over medium high heat. Spread on a baking pan and bake for 3 to 5 minutes at 400 degrees until just slightly toasted. Add the salt, pepper, smoked paprika, and the pinch of cayenne (if using) and toss to coat. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Place the pan in the oven and bake the roasted acorn squash for 12 to 15 minutes, until fork tender. ![]() Sprinkle the remaining 2 Tablespoons of brown sugar over the top. Stir to combine and spoon over the squash slices. Add 4 Tablespoons brown sugar, the juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder. (You can save the seeds for toasting check the notes.) Lay the squash slices on the cookie sheet. Cut the squash in half lengthwise and scoop out the seeds. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Preheat the oven to 400 degrees farenheit.
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