ROASTING ACORN SQUASH OVEN TEMPERATURE HOW TO

Once the oven has preheated, place the acorn squash in the oven and roast for 15 minutes. By having the squash cooking on a thin layer of oil, it will be much easier to flip the squash halfway through cooking. Rub the first piece of squash in the oil and repeat with the remaining pieces of acorn squash. Pour a very small amount of grapeseed oil on the foil, and spread it around with your fingertips. Then cut into half-rings, about 1” thick. Place the acorn squash cut side down on your cutting board. Then use a spoon to scrape out the seeds and the fibrous strands. Rinse and dry the acorn squash.Ĭut the squash in half through the stem. Roasted acorn squash would also go well in a salad. But those are future recipes and this technique will be used the starting point for, say, miso maple glazed acorn squash. A sauce ( think pesto) or a glaze (think miso) would also be great. I would recommend sprinkling on a bit of salt if you plan to eat this as a standalone side or meal for one. Roasted acorn squash is great on its own. “I cooked, you clean” really only applies to holiday meals and dinner parties – because those meals can be a lot of work. I believe that if you cook every day, you should really do your own dishes. I like to line the baking sheet with aluminum foil for easy clean up.

ROASTING ACORN SQUASH OVEN TEMPERATURE HOW TO

If you weren’t thinking it already, when you think winter squash think acorn squash.Īll you need to successfully learn how to cook acorn squash by roasting is: an acorn squash, a good knife, a bit of oil, and oven (duh!) and a baking sheet lined with aluminum foil. Roasting is a great way to cook cruciferous vegetables (think cauliflower and Brussels sprouts), root vegetables (think carrots and potatoes), and winter squash. To roast is just to cook with dry heat, which helps us get some nice browning with minimal effort. This post is about how to cook acorn squash by using one of my favorite techniques – roasting. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack.Cook time: 35 minutes (once oven is preheated) Top the wedges with some parmesan cheese to make them even more delectable.

Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. They’re so flexible, and can be used in stews, soups, salads, and more. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. I enjoyed these wedges with a pesto dipping sauce. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges.

Roasting acorn squash oven temperature