11/20/2023 0 Comments Oven roasting acorn squash![]() ![]() Using a large knife, halve the squash on a clean, steady surface, either horizontally or vertically. This acorn roasted acorn squash recipe is so simple you’ll wonder why you didn’t try it earlier! If you don’t have any parchment paper or aluminum foil, don’t stress! You can use the sheet pan surface directly just make sure it’s oiled before baking, and you scrub it well once you’re done! Sheetpan, large knife, parchment paper, and a good spoon to scoop out the seeds! – Nothing fancy is required.Salt & Pepper – You don’t gotta ask me twice…I’m anextra-salt, extra-pepper kind of person, so I like to keep little bowls of each on my countertop and next to my stove!.Olive Oil – I’ll be honest, I have to exercise alot of will power when it comes to olive oil because if I don’t, I will put it on everything I eat… but it’s true, a little does go a long way! Virgin and extra virgin olive oil both work, but since you’re baking with it, I’d save the change and go with just regular virgin! Extra virgin olive oil caters more towards a high-quality taste, but since high heat frequently burns off most of the oil’s original flavor, it is usually best used for foods served cold!.Acorn Squash – An autumn classic, yet considered a winter squash that makes the perfect base for almost anything you throw together! Fried rice, quinoa/veggie blend, or any variation of a chickpea salad! High in potassium and fiber, acorn squash is an easy way to nourish your body and comfort your stomach!.Roasted Acorn Squash Ingredients and Equipment Roasted rainbow carrots are fun to make and only take a couple of ingredients. Always picture-perfect aesthetically – without the hardwork! It’s hard to take a bad photo of these, and anyone that you serve will almost positively make a comment, and you can feel guilt-free accepting!.Feel free to keep them in a sealed container in the fridge for up to three days or freeze them in a sealed container/airtight bag for up to a few weeks! Just pop them back in the oven and re-toast the tops to your liking! Stuff it or eat it on its own! I love to fill my roasted acorn squash with my basil fried rice recipe because they complement each other so wonderfully, but honestly, you can put just about anything in there! Leftover stuffing, a veggie/quinoa blend, or a tofu scramble! A few marshmallows (they make vegan ones!) with some brown sugar and cinnamon never hurt anybody, either… But they’re great on their own, too! You never feel like anything is missing with these guys, even when you’re enjoying them plain.Warm, salty, and versatile enough to qualify for any Thanksgiving plate! Sweet, yet not too sweet, and gives you that I-wanna-take-a-nap feeling that is best felt in the Fall. Five minutes of prepwork, four ingredients, including the salt & pepper, and the oven does all the work! After a quick 35 minutes, you’ll have beautifully roasted acorn squash that compliments any and all holiday leftovers. Reasons You’ll Love This Roasted Acorn Squash Recipe Roasting acorn squash isn’t only easy as heck- but it’s shockingly delicious every single time… and seriously, I still surprise myself. Super easy as a base for other leftovers, or just to enjoy on its own for a mega-filling winter lunch… You’ll be happy you decided to snag these acorn squash those few weeks back at the grocery store, and this time won’t be faced with throwing them out! Buttery without the butter, perfect salty-savory combination, and olive oil that helps the edges crisp up for a fancy look that is not-so-fancy in practice. With a bit of olive oil and some salt and pepper, you’ll be taken aback at how GOOD it is for something so simple. Roasting acorn squash isn’t only easy as heck- but it’s shockingly delicious every single time… and seriously, I still surprise myself. Worry not, my friends! Do your best to remember although they may look like a colossal task, they’re actually some of the lowest-maintenance food prep you’ll have done in months. After you’ve picked your cupboards dry, all you can seem to find are those darn giant acorn squash shoved in the back of your fridge. Now, we all have been guilty of it, although I’ll speak for myself… I see acorn squash on sale at the grocery store, and time after time, I think to myself, ‘great deal! I’ll figure out what to do with it later!’ Needless to say, later becomes MUCH later… a few weeks later. Don’t get me wrong, I do indeed love a good excuse to cook, but occasionally it’s nice to open your recipe book to something that doesn’t require you to carve out six hours of your day to prepare! Ah, Fall… My favorite season but also the most stressful when it comes to cooking! So many holidays to prep for, and lucky for me, almost everyone I know has a birthday somewhere in November and December. ![]()
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