You need to make space on your table for roasted acorn squash this season. Easy to prepare, warming and nutty in flavor, this soup are hearty and satisfying all at once.
Squash of all shapes and sizes are often overlooked by their brighter cousins. This is not overly sweet like butternut squash but is satisfying nonetheless. In addition to pumpkin, it blends well with spices from autumn, such as cinnamon, nutmeg, and ginger. When you’ve tried all the other squash varieties this fall, try some acorn squash instead!
Acorn squash is made into a simple side dish by slicing it in half and roasting it. You can serve it at your Thanksgiving table, yet it’s simple enough for a weeknight dinner. In today’s video, you will see how to make the perfect roasted acorn squash, complete with crispy edges and a tender interior. It actually works pretty much the same way as roasted acorn squash.
Following are Some Step
Shopping for Acorn Squash
Winter squashes like acorn squash are acorn squash. Pick squash with large, weighty, and mold- and blemish-free skin when you’re shopping for them. Make sure there are no soft spots and make sure they’re quite firm. The leaves should be dark green with a yellow or orange patch on the ground where they were before being picked.
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Acorn squash and other winter squash store very well in the cold months; just keep them cool and dry and they will last up to a month. Besides iron, vitamin A (from the beta-carotene content in the orange flesh), and vitamin C, they’re also good sources of riboflavin.
Cutting an Acorn Squash
Lay the acorn squash on its side on a sturdy work surface, covered with a kitchen towel. In order to prevent it from slipping away, put a towel over it while cutting it. Place the knife between the ridges at the top and slide the blade along the top until you reach the hollow center.
You may have to exert some muscle here, and do not be afraid to move the knife as needed. Also, it is fine to cut from the top of the stem on the other side of the squash.
It is common for the stem to remain attached to one of the halves. Upon fully cutting through the squash, pull apart the halves and scoop out the stringy pulp. Afterward, you can bake the seeds, as you did with the Roasted Pumpkin Seeds! The squash is now ready to bake!
Roasting Acorn Squash
You can always get perfectly cooked acorn squash by following this recipe. The sweet, mild flavor of roasted acorn squash pairs well with beans, nuts, and cheese, making it the vegetarian’s dream food.
Vegan restaurants often serve stuffed acorn squash on their menus because it’s easy to prepare and makes for a tasty main entrée; however, it’s also delicious stuffed with ground beef. You can roast acorn squash in no time!
Put each half on an oiled and seasoned sheet pan and bake at 400°F for 40 to 50 minutes. As soon as the squash has been fully cooked, you can either use it as a bowl or scoop out the flesh to eat!
What are the benefits of eating acorn squash skin?
I believe you can! My personal preference is not to, as I find it somewhat tough (compared to, for example, delicata squash). The greens do soften when roasted, but they are still completely edible. In addition, the cooked flesh can be easily removed from the skin with a fork, so if you prefer not to eat the skin, it’s not a problem.
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Are acorn squashes and butternut squashes different?
The skin of acorn squash is dark green, round, and usually smaller than acorn squashes. There are many different kinds of butternut squash, most of them with a longer, thinner part, then a rounder end. These squashes have a pale beige peel. We love both of them!
An acorn squash that’s bad for you?
Squash can be stored at room temperature for a long time (months even). When you cut into the meat you’ll see soft mushy spots or things that are slimy and mushy.
- 1 Acorn squash
- 1 Tablespoon butter
- 1 Tablespoon brown sugar
- 1 Acorn squash
- Pepper to taste
- 1/8 Teaspoon salt
- 1 Tablespoon olive oil
- Make sure your oven rack is directly below the middle position. Prepare the oven by heating it to 400 degrees Fahrenheit.
- Spread parchment paper on a baking sheet. After washing the peel, cut the squash in half from bottom to stem.
- You don't have to cut through the stem, just break the squash in half when you get to the stem so that it can be separated. Remove seeds and stringy bits by scraping them out with a grapefruit spoon.
- Squash is ready for savory preparation when rubbed inside with olive oil and sprinkled with salt and pepper. For a sweet taste, rub butter inside and top with brown or coconut sugar.
- Bake on an ungreased baking sheet. Roast for 50-60 minutes or until very tender when poked with a fork when preheated. Immediately serve or store covered in the refrigerator for up to 3-4 days.
Microwave the squash whole for 3-5 minutes and let it cool before slicing. Here are the nutritional facts for the savory version. Baked squash can be kept in the fridge for four days if it is covered. The leftovers should be reheated in the microwave for 45-90 seconds until warm. Also, you can microwave (about 10 minutes at 400°F), or use an air fryer (about 5 minutes at 380°F, or until very hot).
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gSodium: 152mgCarbohydrates: 22gFiber: 3gProtein: 2g