![]() Store at room temperature for up to one month in a cool, dark place.Īhead, our favorite recipes that make good use of this delicious ingredient. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Not only does it make a pretty handle-it keeps the squash from spoiling. Always buy squash with the stem attached. Choose acorn squash that has a smooth, taut skin, free of blemishes. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Look for acorn squash in early the fall through December. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. And it has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes. Transfer to a jelly roll pan and spread in a single layer. Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated. As with all winter squash, it's versatile and can be roasted or puréed, even pickled or marinated and served as part of a relish tray or antipasto platter. Preheat the oven to 400 degrees F (200 degrees C). Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors-sweet, spicy, and savory. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. The richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking bring acorn squash to a new level. 1 For the squash: Preheat the oven to 400F. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. ![]() The result is one delicious, buttery half with gorgeous yellow-orange flesh for each person to enjoy. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |