5/2/2023 0 Comments Roasted acorn squash![]() Pro tip: Using a melon baller (affiliate) to scrape out the seeds from the insides of the squash is the easiest way of removal, because its edges are sharper than a regular spoon. Next scoop out the inner seeds and stringy bits: Wash each squash well (especially if you plan to eat the skin), trim the top and bottom off, then slice the acorn squashes in half through the middle with a sharp knife. Step by Step Overview:Īll we need to do for our roasted acorn squash is trim, scoop, and slice into pieces, brush with a simple maple butter, then bake. So try to use freshly purchased cinnamon and cloves here for optimal flavor. They won’t necessarily be “bad” at that point, but less flavorful. The general rule of thumb is that they will stay potently fresh for 3 to 6 months after opening. Use fresh spices – Spices tend to lose their flavor rapidly as they sit in the pantry. Grade B generally has a more robust flavor than Grade A, as do maple syrups that are darker in color. Use good maple syrup – Absolutely use a 100% pure maple syrup here, but also know which maple syrup you like the most. Also, you may use carnival squash for this recipe, which is a cross between acorn squash and sweet dumpling. The squash should be very firm when pressed with your thumb, and should also be heavy for its size. Look for an exterior that’s smooth, with dull instead of shiny skin, and no soft spots. Only leave on the heat long enough to blend flavors.Pick good acorn squash – When you’re at the store selecting your squash, it’s fine to have a good mix between green and orange on the exterior. Roughly mash up the squash and add it to the skillet. Spoon out the tender flesh and discard the skin. Remove the seeds from the squash and discard.Add the garlic to the skillet, followed by the coriander, nutmeg, salt, and pepper.Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown. Meanwhile, in a medium skillet over medium heat, saute the onions in the cooking fat.Remove once cooked and let cool for several minutes. Place cut ends up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork-tender. Cut each squash in half, but leave the seeds in.Sea salt and freshly ground black pepper to taste.3 tablespoon clarified butter, tallow, or coconut oil.It also makes for a good alternative to mashed potatoes, for those who prefer not to eat regular potatoes or for those who'd like to try something different. This Paleo recipe makes a great thanksgiving side dish and goes especially well with strong-tasting meat dishes like those of red meat. ![]() It's usually either boiled or baked, and it can be prepared with many different spices and served alongside a multitude of dishes. It is mostly starchy, which makes it a healthy source of carbohydrates that are low in fructose. The spices used here (garlic, coriander, and nutmeg) complement well the fall accents of this side dish and are used to augment, but not overpower, the subtle taste of the acorn squash flesh.Īcorn squash, also known as pepper squash (because of its peppery taste), is a good source of vitamin C, potassium, and manganese. That being said, like anything, you'll probably find yourself getting more creative with squash recipes the more you cook with them. This is especially suited for those of you who share the initial feelings I did with squashes. I thought it would be a good idea to share with you a very simple squash recipe. Most of them offer flesh with a subtle yet pleasant taste that goes well with many kinds of meat or fish preparations. I have since learned that there is nothing to be scared of, as squashes require very little in the way of additional ingredients to make them taste absolutely delicious. I never used to eat them much, as I found them quite intimidating. Spaghetti squash, pumpkin, butternut squash, buttercup squash. Fall is upon us, which means it's the best time of the year to enjoy winter squashes of all kinds. ![]()
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