Acorn Squash Recipe The Kitchen
How to roast acorn squash.
Acorn squash recipe the kitchen. Put the pieces of kabocha or acorn squash skin side down in a wide shallow saucepan. There are a number of delicious ways to prepare raw acorn squash from a quick roast on a sheet pan to pureeing it for soup slicing it into salads or stuffing it with goat cheese nuts or chorizo. Try some of our favorite recipes that showcase this seasonal vegetable.
Prepare a baking sheet with parchment or aluminum foil id you prefer. When it boils cover the saucepan and reduce the heat to low to gently simmer the kabocha or acorn squash. Then remove the seeds using a spoon.
Cut the acorn squash in half. Spread butter on inside of each squash half. After all versatile acorn squash has a mild flavor that plays well with sweet and savory ingredients it has a decorative edge built right in when you cut it in rings and you can eat it skin and all without peeling it first.
Slice the squash into 1 inch slices. Roasted acorn squash sometimes simple is best like with this classic preparation. Season with salt and pepper.
1 preheat the oven to 450 line a baking sheet with aluminum foil and set aside. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash. Halve the squash scoop out the seeds add a little olive oil and salt and pepper and roast it until it s tender and caramelized.
Bring the saucepan to a boil over medium heat. Rub the squash halves with oil or butter. In a small bowl combine brown sugar cinnamon and small pinch of salt.