![]() It would be a great recipe to add to a Thanksgiving or holiday dinner menu alongside classic dishes like mashed potatoes and green bean casserole, but it’s also fantastic with a simple cooked protein any night of the week.Īlternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce. This baked acorn squash is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash. Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks. This main-dish salad mixes two types of winter squash (though you can go with just one if you’d like to streamline it) with chewy wheat berries, crunchy. Spread the squash halves on a baking sheet with their flesh sides facing up. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work: My method for how to cook acorn squash is easy. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. ![]() It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. (Let each person scoop tender flesh from wedges and discard skin.Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity. Brush cut sides of squash with margarine mixture.īake squash 30 minutes or until lightly browned and fork-tender. ![]() In cup, stir together margarine, herbs, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cut each squash lengthwise in half scoop out seeds and discard. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Check out the healthy and delicious recipe for Herb-Roasted Acorn Squash below.ġ tbsp. freshly chopped herbs, such as rosemary, sage, or thyme Also be sure to stop by the Cortland and Homer Farmers Markets and Shared Roots Farm to see what nutritious and delicious foods are available this season. What a tasteful way to decrease our carbon footprint!įind ingredients for Herb-Roasted Acorn Squash and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. The longer food spends traveling, the less nutrition it contains. This is because food contains the most nutrients around the time it is harvested. Herbs like these can also improve brain function and memory.įood produced locally is more nutritious. Herbs such as thyme, rosemary, or sage can help prevent allergies, nasal congestion, and lower blood pressure.
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