![]() As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. Winter squash varieties such as pumpkin, butternut, acorn and Hubbard are good candidates for convection oven cooking. Set to Convection Bake at 400☏ for 25 minutes.Squash is ready when softened and evenly browned. Put the Baking Pan with the squash into Rack Position 2. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. A convection oven functions much the same way as a regular oven, except that a convection oven contains a fan that constantly circulates the heat evenly throughout the oven. Line the Baking Pan with aluminum foil and spread evenly with olive oil.Add the squash wedges and then sprinkle evenly with salt, pepper and chili powder. ![]() They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. Sprinkle with the remaining 1/2 cup fontina. 5 Flip the squash cut-side up and divide the filling among each squash half. Let simmer for a couple of minutes then remove from the heat. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. Stir in 1/2 cup fontina cheese until well combined. They’re so flexible, and can be used in stews, soups, salads, and more. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. Then evenly pour over the zucchini and squash. In a bowl, stir together the olive oil, garlic and Italian seasoning. I enjoyed these wedges with a pesto dipping sauce. While the oven is heating up, slice the zucchini and squash into 1/2 inch slices. Turn cut-side up season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon. Bake in preheated oven until tender, about 30 minutes. Place squash in a shallow baking pan, cut-side down. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. Preheat the oven to 350 degrees F (175 degrees C). This acorn squash was a farmer’s market find. I’ve found a new squash love and Dear Butternut Squash, please don’t be jealous.You’re going to love these Roasted Acorn Squash Wedges. 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. Turn squash prick insides all over with a fork. Set squash halves, scooped sides down, on prepared sheet. Yes, this silly little dish put me in a good mood. Slice a small piece off bottom of each squash half just enough to level. ![]() Season generously with salt and black pepper. Add olive oil, vinegar, syrup, and thyme. Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. The oven roasting aromas of browning butter, sage and toasted pine nuts had me humming Christmas songs in the kitchen. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray. 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. Spread the squash mixture out in a single layer and roast until the squash is tender, 30 to 35 minutes. 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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