Acorn Squash Recipe
Acorn squash, with its sweet and nutty flavor, is a delightful winter vegetable that deserves a place on your dinner table. This humble squash has been enjoyed for centuries, and its versatility makes it a favorite in kitchens around the world.
Equipment
- Baking sheet: To roast the squash.
- Sharp knife: For cutting the squash in half.
- Spoon or melon baller: To scoop out the seeds.
- Basting brush: For brushing the squash with olive oil and maple syrup.
- Oven: To bake the squash to perfection.
Ingredients
- 2 medium acorn squashes: Choose ones that are firm, heavy, and free from blemishes.
- 2 tablespoons olive oil: For brushing the squash.
- Salt and pepper: To season.
- 2 tablespoons maple syrup or brown sugar: For a touch of sweetness.
- Optional toppings: Try sprinkling with chopped fresh herbs (such as rosemary or thyme) or a handful of toasted nuts (like pecans or walnuts).
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Cut the acorn squash in half lengthwise. Scoop out the seeds and discard them.
- Brush with Olive Oil: Place the squash halves on a baking sheet, cut side up. Brush the flesh with olive oil and season with salt and pepper.
- Sweeten It Up: Drizzle each half with maple syrup or sprinkle with brown sugar.
- Roast: Roast the squash in the preheated oven for about 40 minutes or until tender. The edges should caramelize and turn golden brown.
- Serve: Remove from the oven and serve warm. You can eat the skin—it’s edible and adds extra flavor!