#Roasting acorn squash in oven how to#
#Roasting acorn squash in oven skin#

It is much easier to remove the skin after roasting than before. If you don’t want to eat the skin, simply peel it off before eating. Yes, you can! After roasting the skin is soft enough and I eat the whole slice.

Lay each half on a cutting board and then cut into ~1” thick slices.

Scoop out the seeds and strings using a fruit scraper or melon scooper.

Hold firmly with one hand and cut into half across the length. Line a rimmed baking sheet with parchment paper.

Turn the mixture out onto a large, rimmed baking sheet. Twenty minutes before the squash is done, sprinkle edges. Use a spoon to toss the ingredients until well mixed and coated with the olive oil. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.

Wash the squash well, dry with a kitchen towel and cut the top and bottom off. Toss everything into a large bowl, but leave the garlic out.

The squash is done when it is caramelized and toasted around the edges.

To cut an acorn squash into slices for roasting: Roast the acorn squash for 45 to 60 minutes. Arrange the squash wedges on a baking sheet, brush them.

#Roasting acorn squash in oven how to#

How to cut an acorn squash?Īcorn squash, like most squashes, is very hard on the exterior. Halve the squash and scoop out and discard the seeds and strings. The temperature will display 325 degrees F. (Forgive me but I am a girl out and out!:p). Place the food that you are roasting in a Pyrex casserole dish that fits easily on the convection oven rack and turns freely while rotating on the flat microwave plate and the turntable below. It has distinctive ridges on the outside and when cut along the diameter, it gives each of the slices a nice flower-like look. What is Acorn Squash?Īcorn squash is a small squash with dark green hard skin and a yellow-orange flesh inside. To make a sweeter side, try cinnamon and brown sugar sprinkling. I recently made these as an afterthought for a dinner gathering and these were the first ones that disappeared from the table! For a simpler recipe, just a sprinkling of salt and pepper would also be fine. Garam Masala was my secret ingredient in this one. Acron slices rubbed with an Indian spice mix In this recipe, I’ve roasted the slices with an Indian spice mix of cumin, salt, red pepper, turmeric, and garam masala. Acorn squash flesh when roasted has a mild, buttery flavor which pairs well with both sweet and savory seasoning. I had heard about them before and also marveled at images of this beautifully curved squash but not cooked one until now.Īnd now, it is one of my favorite squash for roasted vegetable sides. While pumpkin and butternut squash is pretty common across different regions, I came across acorn squash only after coming to the US. Eat immediately, or cool and refrigerate for up to 5 days.These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.Ĭome October and we start to see all the different kinds of squashes in the market. Scoop Seeds: Preheat the oven to 400F/200C, then cut each acorn squash in half (don’t try and cut the stem in half, it’s too tough so just cut around it) and scoop out the seeds with the help of a spoon or an ice cream scoop and discard the seeds. Roast in the oven for 40 to 50 minutes: When done, the halves will be caramelized and roasted around the edges, and you should be able to easily poke a fork or knife all the way through the flesh. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Rub the squash halves with oil: Drizzle them with a little olive oil and use your fingertips to rub it all over the cut surface and inside of the squash. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well. Scoop out and compost the string and seeds. Cover the bottom of a large baking sheet with aluminum foil.

Trim the ends from the squash (top and bottom), then halve lengthwise. Acorn squash has a deliciously nutty flavor that can be enhanced with something as simple as salt and pepper or sweetened with brown sugar and cinnamon. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish.