Remove from oven, let cool briefly and then mash the squash up with a fork or spoon. Roast for 45-60 minutes, until squash halves are extremely tender to the touch and brown sugar has caramelized. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. In each squash half, add 1 tbsp butter (cut into chunks) and 2 tbsp brown sugar. 2 Halve each squash, then scrape out the seeds and stringy membranes. You may need to shave off the bottom of each half so that the halves sit up in the pan and don’t roll around. Slice the acorn squash in half and scoop out the seeds. Use a sturdy spoon to scrape and scoop out the insides and discard them. Then cut the squash in half, lengthwise, stem to stem. Stand the squash up on a cutting board and slice off the top and bottom. Recipe By: Sarah Bond Updated: 4 Comments This post contains affiliate links. You just want enough water to cover the bottom of the pan. Preheat the oven to 400F and line a large sheet pan with parchment paper. Learn the best ways to cook it including this simple method for roasting in the oven until sweet and caramelized. Pour a very small amount of water into a 9 x 13″ pan. 3022 shares JUMP TO RECIPE Buttercup squash is an often overlooked member of the fall squash family. Mash up and scoop out the squash with a spoon and go to town! Serve with roast chicken and brussels sprouts for a lovely little Fall meal.Ģ tbsp cold unsalted butter, cut into small chunks To roast acorn squash, you’ll need to halve the squash using a very sharp knife and then scoop out the seeds. Spread the squash mixture out in a single layer and roast until the squash is tender, 30 to 35 minutes. When you’re done, your squash should look like this photo above - SUPER caramelized, tender and delicious. Why yes, I like some squash with my brown sugar, why do you ask?īake for an hour. Slice your squash in half carefully with a big ol’ knife then scoop out all the seeds….įill up your squashes with butter, brown sugar and the sea salt. The squash is done when it is caramelized and toasted around the edges. All have a vibrant yellow or orange hue and a starchy flesh that is packed with potassium. Roast the acorn squash for 45 to 60 minutes. I know I’ve waxed ever so poetically before on my love for Maldon, but you’re going to hear it again now. There are lots of types to choose fromincluding acorn squash, butternut squash, kabocha and spaghetti squash. My soul craves this sweet roasted acorn squash.Īll you’ll need is dark brown sugar, an acorn squash, some butter and sea salt. Seriously, you guys - it’s SO ridiculously easy and not fancy in the least bit. I feel a little silly dedicating an entire recipe post to such a simple side-dish, but I’ve been enjoying this roasted squash so much over the past couple weeks that I can’t help but share the love. This is another one of those “non-recipe” recipes. The salt will flavour the vegetable, remove some of the moisture which will help with the caramelization, and will enhance the vegetable’s natural flavour.
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