![]() And you’re done! Acorn squash: prepped! You pro, you. ![]() Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.Place the acorn squash halves on the baking sheet cut-side up. And that’s it! You’re done cutting squash. Preheat the oven to 425F and line a baking sheet with parchment paper. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Cut each half in half again so that you have quarters. Roast for 45 minutes, basting with the remaining maple cayenne butter, every 10 minutes, until the squash is golden brown, sticky and cooked through. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. ![]() Once you’ve cut it in half, the squash will become much easier to work with. Work slowly and with focus-it’ll take a little elbow grease. Lightly oil a rimmed baking sheet or spray with nonstick spray. Then, stand the acorn squash up on that cut end and slice it right down the middle. Simple Cooking Preheat oven to 400 degrees F. Slice! Start by cutting the top (the stem end) of the acorn squash off to give you a stable base.Get a kitchen towel damp, wring it out, and then place it under the board-it’ll help the board to stay put as you wrestle with the squash. You don’t want to deal with any slippage when cutting an acorn squash-you’ve got enough to focus on-so if your cutting board has a tendency to slip out from under you as you slice unwieldy things (as ours does) try slipping a damp towel underneath your cutting board. Safety first! Begin by stabilizing your cutting board.Most of the ones I find are 1 1/2 pounds, which I bake in a 400 degree F oven for 50-60 minutes (or. You’ll need two things to cut squash-confidence, and a good, sharp chef’s knife. Acorn Squash usually range in size from 1 1/2 to 2 pounds. Check for doneness by poking it with a fork-you want the fork to slide easily into the flesh of the steamy, roasted acorn squash. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400☏, for about 50 minutes.Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn. See below for more tips about how to cut squash. Split the squash! The hardest part of this whole recipe, and it’s not even that bad.But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. ![]() You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. The one and only way to cook acorn squash is to roast it. ![]()
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