Acorn Squash Recipe Olive Oil
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Bake until the squash flesh is easily pierced through by a fork about 30 to 45 minutes.
Acorn squash recipe olive oil. Turn acorn squash cut side down onto a baking sheet. 2 large acorn squash or 4 small 2 3 tbsp tsooc wild mushroom and sage olive oil1 lb turkey or pork sausage1 2 tbsp salt sisters herbs de provence with sea salt blend1 medium onion1 cup celery diced1 cup apple diced 1 2 dried cranberries1 2 cup flat leaf parsley chopped2 3 tbsp tsooc red apple dark balsamicpreheat over to 400fcut acorn squash in half lengthwise remove all seeds and. Season generously with salt and fresh ground pepper.
Line two rimmed baking sheets with parchment paper for easy clean up. Rub the oil into the cut sides of the squash then turn them over so the cut sides are against the pan. Generously coat the inside of squash with good olive oil.
Spread into a jelly roll pan. Toss squash slices parmesan cheese thyme olive oil salt and pepper together in a bowl until the squash is evenly coated. Remove the seeds and strings with a large spoon.
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 seeds and fibers. Bake for 40 minutes to 1 hour depending on the size of squash.
Heat oven to 400. Roast until fork tender about 30 40 minutes. Preheat oven to 400 degrees f 200 degrees c.
Season with salt and pepper. 2 acorn squash scrubbed 3 tablespoons olive oil 2 teaspoons chili powder. Slice into 8 pieces and spread out on baking sheets.
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