![]() Then cut the acorn squash in half and scoop out the seeds. To make the oven-roasted acorn squash, you'll preheat your oven and then while it's preheating you'll slice up your acorn squash! ![]() The beauty of acorn squash is that is doesn't require peeling, and is so easy to cut. Then I scoop out the seeds and cut off the stem. You can cut acorn squash in a variety of ways, but for this recipe, I like to slice it in half through the stem. Main dishes - air fryer salmon, air fryer Greek chicken thighs, air fryer tuna patties, honey sriracha chickenĭesserts - air fryer apples, air fryer pears, Dutch apple pie, air fryer cranberry apple crisp, cranberry crumble How to cut acorn squash The roasted acorn squash can be customized in so many ways! You can brush harissa on to make harissa acorn squash, add parmesan to make parmesan acorn squash, or season with any other herbs and spices you love. Salt and pepper - Simple seasonings like salt and pepper allow the acorn squash to shine.Olive oil - I use regular olive oil when I roast veggies like this (save your extra virgin olive oil for things like salad dressings).Acorn squash - the key ingredient! In my grocery store, these are right next to the butternut squashes.I love eating it on its own as a side dish, but you can also have it for a snack, or as part of a salad or grain bowl. You can roast it by just slicing in half, or by cutting into slices, as I did here. The beauty of acorn squash is that you don't have to peel it like you do butternut squash. So I made roasted acorn squash with olive oil, salt and pepper and it came out perfectly!Īnd it's much easier to cut! I also love how pretty it looks all cut up with its scalloped edges. I've seen a ton of recipes online that roast it with maple syrup or other sweets, but I wanted to let its natural sweetness come out in roasting and keep it simple. It's so easy to roast in the oven and it tastes delicious! I also love making whole acorn squash in the air fryer. It's a fun fall and winter squash to make. Remove from the oven, serve, and enjoy! Roasted acorn squash goes very nicely with meats, in place of your potato accompaniment, or they are great on their own.I recently discovered the beauty of acorn squash. Roast in the oven until the squash slices are slightly browned and cooked through, about 30 minutes. Top the slices with serrano chilis, a couple of pieces on each slice of acorn squash. Season with salt and pepper, and a sprinkling of cinnamon. Drizzle the slices with olive oil, then make sure the slices are coated evenly with oil (I just spread the oil on them with my hands). Slice the squash into 1/4 inch “crescents.” On baking trays lined with parchment paper, lay out the squash slices. 2 acorn squash (or 1, depending on how much you want to make - the photos below show 2 small-ish acorn squash worth)Ĭut off the top and bottom ends of the acorn squash, and then cut in half.I like to get organic acorn squash, because I keep the skin on, which I think is delicious roasted. The squash is great cold, too, and makes for a delicious veggie leftover “snack.” Adding a sprinkling of cinnamon brings out the sweetness of the squash, while the chili slices give them a fiery kick. What I love about roasted acorn squash is that the squash has a lovely, natural sweetness to it, and when roasted, it has an almost creamy texture that is still light, an almost custard mouth-feel without any density or heaviness. I went home, sliced up the squash, tossed the slices in olive oil, seasoned them and roasted them… and they were SO GOOD. I had never cooked an acorn squash before this fall it happened as one of my “impulse” vegetable purchases one day when David was away and I was cooking for myself, and the acorn squash looked appealing and it also wasn’t too big. Recently, I have come to the conclusion that my favorite squash/pumpkin to roast is the acorn squash.
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