![]() ![]() FAQ: Simple Roasted Acorn Squash How do you know acorn squash is ripe? But it won’t taste or look as good as that first serving when the squash comes out of the oven. Left over wedges can be stored in the fridge and reheated. Sprinkle with fresh thyme leaves (optional) to serve. Roasted acorn squash is best enjoyed hot from the oven. You want more than just a light brown on the edges. The best taste will come by letting the flesh get a deep maroon. You want more than just a light brown on the edges.ĭo not flip the squash pieces too early. IMPORTANT – Do not flip the squash pieces too early. Your total roasting time will be about 45 minutes. Gently flip each piece and roast for an additional 15 to 20 minutes. Roast for 25 to 30 minutes until the underside turns a nice deep golden maroon. Place the squash in your oven, pre-heated to 400 degrees. Lay each wedge of acorn squash on its side on a baking sheet lined with parchment paper. Be sure to use all the butter, this will keep the outside of the squash from getting dry while it roasts. Use your hands to spread this butter and salt mixture liberally over the flesh of each piece of cut squash. Melt 1 tablespoon of grass fed butter, then stir in 1/4 teaspoon of a fine grain salt. Cut each half into four wedges, top to bottom. Lay the two halves flesh side down on your cutting board. ![]() Next, remove the fibers and seeds from the centers of the squash with a soup spoon or ice cream scoop. If you have a good-quality acorn squash there will be a wonderful aroma when you open it up. Sometimes there’s a tendency to get into a robotic mode when cooking, but this is a moment to savor. Slice the squash cleanly through the center, vertically, and separate the two halves. Start with a 2 to 2.5 pound organic acorn squash from the farmers market. Just look at that naturally gooey, sweet outer layer! When you roast acorn squash at a high temperature the natural sugars caramelize, the edges turn a delicious golden-maroon and the flavor is “ Oh my God” good. Aside from cutting it (and acorn squash is a tricky one to cut!), this roasted squash is easy to make and incredibly delicious! I say this is a simple recipe because the squash is seasoned with just butter and salt. ![]() I have a roasted butternut squash recipe that you can try as well. This week I’m walking you through a simple roasted acorn squash recipe. They’re a good vegetable to stock up on before the farmers markets in the northern states close for the winter. Whole acorn squash will keep for a month or two if you store them in a cool dark place in your house. Organic Acorn Squash at the Farmers Market I consistently find the produce that I buy direct from small farms to be much more flavorful than what I’ve found at the grocery store.Īcorn squash grown in nutrient-rich soil, without the use of pesticides and cut from the vine when it’s ripe – nothing beats it. It’s a great time of year to visit a farmers market, while you still can, and pick up a few! We are well into the winter squash season in the United States. Keep reading, I’ll show you a simple way to roast your farm-fresh, organic acorn squash! Roasted acorn squash tastes extraordinary when it’s hot out of the oven. This simple roasted acorn squash caramelizes beautifully in the oven and comes out “Oh my God” good. ![]()
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