How to cook acorn squash
How to cook acorn squash – When it comes to winter squash, we generally focus on butternut squash and butternut squash. Both are great, but the acorn squash would also like to turn heads. Pumpkin is healthy and full of fiber, plus its size makes it much easier to open and work with.
It can be dressed savory or sweet and is served in individual halves for the most beautiful presentation. After roasting, the pumpkin skin will be soft and edible, so you don’t have to worry about peeling it first. The flesh also easily separates from the skin after grilling, so if you don’t prefer the skin, it will be easier to separate after cooking.
1. Cut it in half.
The first step is to cut it in half. To make it easier, cut off the stem and place the squash cut side down on your cutting board. This will create a flat surface for it to stand on instead of rolling dangerously on the cutting board. Cut the squash in half lengthwise, cutting where the stem used to be.
2. Remove the seeds.
After opening the pumpkin, use a spoon to scrape out the seeds. Don’t throw away the seeds though! Just like you can with squash, clean and roast the seeds for the perfect little snack. You can also slice the squash further at this point if you don’t want to serve it in half. Leave the skin on and cut into crescent slices or remove the skin and cut into large cubes!
3. Dress it up.
Choose whether you prefer to go the sweet or savory route with your acorn squash. For savory, drizzle with a little olive oil and sprinkle with paprika or curry powder with a little salt and pepper. For the sweet, spread with softened butter and sprinkle brown sugar and cinnamon all over.
4. Roast it.
Place your squash on a large baking sheet or baking dish, cut side up. Roast at 400° for about an hour. A fork should be able to easily pierce the squash and mash it. Easy!
Want more ways to use acorn squash? This stuffed acorn squash is the perfect dish to try next!
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