![]() ![]() Insert a knife in the squash and cut it down towards you.Soften the skin by microwaving the squash on high for one minute.This is key! A small flimsy knife (like a paring knife) could be dangerous to use since the flesh of the acorn squash is thick. Begin cutting in a ridge Don't cut through stem Even though acorn squash looks challenging to cut, a few tricks make it much easier. To be honest, the most difficult part of cooking acorn squash is cutting it. How to Roast Acorn Squash Halves Step 1: Cut the squash in half Acorn Squash-use fresh acorn squash for the best results and flavor.Canola or vegetable oil are good choices if you prefer neutral-flavored oils. Extra virgin olive oil-this oil is great for roasting because of its smoke point.Other than salt and ground black pepper, only two ingredients are needed to roast acorn squash. How to Store Squashīecause acorn skin is slighter and thick, whole acorn squash is best stored in a dry, cool (50-60☏) place for up to three months. If there is too much orange, it means the squash is overripe and will be stringy and dry. Therefore, the skin should be mostly green. If the skin is shiny, it is picked too early and will not be sweet. The skin should be dull and smooth and have no cracks or soft spots. One cup of cooked, cubed, unsalted acorn squash provides 115 calories, 30 grams of carbohydrates, and 9 grams fiber. It is also rich in nutrients such as vitamin C, vitamin A, potassium, and magnesium. As a matter of fact, they are on my fall menu rotation every year! Jump to:Īcorn squash is rich in antioxidants which can help protect people from various diseases such as heart disease, diabetes, high blood pressure, and certain cancers. From that time on, I look forward to autumn to eat them. I loved them and learned how easy they are to cook. In college, a friend invited me to dinner and served roasted acorn squash. I did not cook them for the longest time because I had no idea how to prepare or serve them. The contrasting combination of colors is beautiful.Īt first glance, acorn squash looks intimidating to prepare. They look like acorns, but instead of being brown, they have a green ridged outer skin, and the inside flesh is orange. One of my favorite types of winter squash is acorn squash. Even though they are generally available in grocery stores year-round, this is the time of year when they have the best flavor, and the nutrients in the squash are at their peak. They come in an amazing array of colors, shapes, sizes, and varieties. In the fall, I love to go to the farmer’s market to see the assortment of winter squash displayed throughout the market. Your taste buds and family will thank you! Brush the squash with olive oil, bake it in the oven, and it is ready to eat! Somehow sweet and savory, acorn squash pairs well with many dishes for a cozy meal on a cold winter night. I’ve found a new squash love and Dear Butternut Squash, please don’t be jealous.Roasted acorn squash is a favorite fall vegetable and is easy to make. I’m obsessive about acorn squash now and it took me this long to finally discover their flavor and cooking appeal. Before I knew it, the squash was finished and I was eating the warm, flavorful slices like candy. Yes, this silly little dish put me in a good mood. The oven roasting aromas of browning butter, sage and toasted pine nuts had me humming Christmas songs in the kitchen. If you can get past the initial cuts with a good sharp knife with safety and all your 10 digits still attached to your hand, this acorn squash recipe is as easy as pie and will be a sure winner to any holiday meal. Personally, I’ve never toyed with this thought, although hard squashes do make great paper weights. One can probably use it as a lethal weapon and if thrown with enough force, the acorn squash can probably take our your enemy pretty quickly. The only difficult part about preparing acorn squash (or most hard winter squashes for that matter) is that it’s as hard as rock when it’s raw. If you’re a home cook who doesn’t own a good sharp knife, beware. I won’t make such a broad generalization that this recipe is so SIMPLE (although that’s the truth) because there is one step that can be intimidating. Now I wish I had tried it sooner because now I’m asking: Dear Acorn Squash. I was visually hooked and put this dish on my mental notes of “”. It wasn’t until I started food blogging that I really understood the appeal of these cute acorn shaped globes.Īfter 2 holidays of food blogging, I read a mountain of blog posts about roasted or baked acorn squash and every single post was dripping with amazing butter, sugar and more butter and sugar. Because of my love of butternut squash, acorn squash always seemed to hide in in the shadows of my other squash love affairs. Baked acorn squash was never a dish that I obsessed over. ![]()
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