Acorn Squash Quick Recipe
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Preheat the oven to 425 f.
Acorn squash quick recipe. In a microwave safe casserole dish pour enough water to reach 1 1 2 inches in depth. Bake the squash until the flesh is fork tender about 45 minutes. They re readily available in a handy size about two servings per squash which lends itself well to one of our favorite preparations.
Rub the squash halves with oil or butter. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape distinct ridges and dark green skin. Use a soupspoon to scoop out the seeds and discard them.
Microwave on high for 15 to 20 minutes. Halved seeded and roasted until golden brown with butter and brown sugar or maple syrup melting into the well inside. Acorn squash made in the microwave takes about a fifth of the time it would take in the oven not including the oven s preheat period which is a non issue when using a microwave and comes out.
Place squash cut side up on a large baking sheet and roast until fork tender 55 to 60 minutes. In a small bowl combine brown sugar cinnamon and small pinch of salt. Meanwhile crumble sausage into large skillet and add celery and onion.
To prepare a roasted acorn squash for baking cut off a quarter inch from its top and bottom this way you ll have removed its stem and you ll have a flat steady base for slicing. While the skin is totally edible it is tough to chew and puree. Cook over medium heat until meat is no longer pink drain.
Cut squash in half and remove seeds. Arrange the squash cut side up on a rimmed baking sheet and rub its flesh with the olive oil and teaspoon of the salt. Remove from heat and stir in sour cream.
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