They’re great to roast because they have such a rich flavor that is perfect for fall recipes. If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.Roasting acorn squash in the oven is so easy, and can be done with just a few ingredients. Other popular vegetable dishesĪnd as always, may all your dishes be delish. Yum, Yum!! I’m here to tell you that this roasted acorn squash is super delicious and easy to make. Christopher and I are going to have roasted acorn squash on salad for dinner! Pin I transfer the roasted acorn squash to my blue platter and make two salads. Flip the squash over and continue baking it for 15 more minutes. Put the pan of squash in the oven and bake it for 15 minutes. Take maple syrup and dribble it over the squash. Mix them all together with a spatula and arrange the squash on the jelly roll pan. Add olive oil, garlic powder, onion powder, basil, parsley and some salt. Get a large stainless steel mixing bowl and dump the sliced acorn squash into it. Slice the acorn squash in half, scoop the seeds out and proceed to slice the squash into thinnish rings. Gather the ingredients – acorn squash, olive oil, garlic powder, onion powder, maple syrup, basil, parsley and salt. Preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper. How to make roasted acorn squash Pre-step This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. It’s easier, faster and I feel it’s healthier than the old way. Today, this roasted acorn squash recipe is my preferred recipe for acorn squash. Why? Who knows! But I think it might have had something to do with feeling guilty about all the honey and butter I used to put in the acorn squash halves. I used to love to eat that dish! I made it for Christopher a bunch of times when we were first married. But if I could go back, I would eat it now. I didn’t eat the skin back then because my folks didn’t. By the time I was done with my half, the skin was practically see-through. I remember taking my spoon and scraping the squash out of its shell until I hit the skin. I’m sure we didn’t have only a veggie for dinner, though. My mom cut the squash in half, scooped out the seeds, put the two halves in a pan, face up, with some honey and butter in the hollowed-out centers.įunnily enough, I can’t remember what Mom used to serve with it whether meat or starch, I just don’t know. When I was growing up, we used to have roasted acorn squash. I had a hard decision to make: do I follow the hordes and not eat the delicious skin or do I boldly show people that they are okay to eat?Ī few people said to me, “They’re okay to eat?” And of course I replied, “You bet your sweet bippy.” They, in turn, ate the skin and said, “Oh, it’s good.” The people around me weren’t eating their skins. I was at a function recently where we were served roasted acorn squash in different sized wedges. Yes! I actually love the skin roasted like this. This is a simple roasted acorn squash recipe! It’s sweet and delicious and it can be served as a great side dish or as a topping for your salad! Pin Can you eat the skin of an acorn squash?
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