roasted acorn squash

brushed with a sweet-and-smoky spiced butter, this roasted acorn squash recipe is simple, cozy winter fare at its finest. squash skin is super, super tough. but here’s the thing—cutting squash open is the only “work” this recipe asks of you (and don’t stress—we’ll teach you how to cut squash) because this winter fruit (yes, it’s a fruit) is just so tasty that it needs almost no help. acorn squash is a bit less sweet than other varieties, and we just love to pair its rich, nutty flavor with savory spices like chili powder and cumin. this recipe is about minimal intervention, minimal effort and maximum deliciousness. but here are two things you probably didn’t know about squash that are sure to make you feel super superior to all of your friends! you don’t actually have to do much to it—you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish.

here’s how to bake acorn squash: snap a photo of your buttery, brown sugar-y roasted acorn squash and tag us on instagram using @themodernproper and #themodernproper so that we can see how gorgeous your dinner was. seems tasty but following the instructions keeps creating a situation that sets off our fire alarms.. used wax paper, buttered before putting in, and 400 degrees. does this make a ton of smoke for anyone else? squash is so good and this year as a side dish at thanksgiving this will be the star dish! the spice butter looks great in a jar packaged with a small knife for a lovely gift and pennies on the dollar and oh so decadent. aimee rabich pajic you answered my question “ can acorn squash be roasted day in advance and reheated when you want to serve” by telling me it tastes best when eaten immediately. it’s not unsafe! we just feel that in this case the flavor and texture don’t hold up very well to a make-ahead approach.

this is one of the easiest acorn squash recipes you can make, and it’s a great staple side dish for fall cooking. because it inherently has a natural sweetness to it, i find roasting to be the best method, because it intensifies and caramelizes the sweetness and flavors already in there. but the acorn variety is one of my favorites because of its flavor and rich flesh. ✅ slices maximize browning – while you can always roast a squash whole, i always think it’s worth the extra effort to cut it up because it maximizes surface area for browning and caramelization. part of what makes my butternut squash soup so good is that you use roasted butternut squash cubes, which greatly enhances flavor by adding so much caramelization. ✅ spiced maple butter is so good – we’ll brush the slices with a simple spiced maple butter, enhancing the flavor and also giving a subtle sticky glazed exterior. ✅ preps in less than 10 minutes – i’ll show you how to trim and slice the pieces quickly and safely. all we need to do for our baked acorn squash is trim, scoop, and slice into pieces, brush with a simple maple butter, then bake. wash each squash well (especially if you plan to eat the skin), trim the top and bottom off, then slice in half through the middle. roast the slices for 25 minutes on the first side, then flip them over and roast for another 15-20 minutes, until the acorn squash is soft and golden: move the slices to a platter, and serve.

the choice is yours. i find it pretty much impossible to peel before roasting, because of the nature of the crevices. the skin is edible, so it may also be eaten. please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. post updated in october 2018 with new photos, writing, and tips. my friends and i enjoyed the acorn squash, so much that it was the first gone while eating dinner. this was a hit with the fam! my change up was hot honey, and butter for the basting. the only ask was “make more next time! amazing roasted acorn squash! note: i ground my whole cloves with a mortar & pestle to add to glaze.

bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. add any desired toppings, and how to make roasted acorn squash the easy way preheat the oven and cut the squash. before you start, make sure to preheat the oven to 400°f. place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. brush the cut sides with olive oil and sprinkle the squash with 3, .

acorn squash is rich in antioxidants, which can neutralize potentially harmful molecules called free radicals. these antioxidants can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers. acorn squash is rich in nutrients, such as fiber, vitamin c, potassium, and magnesium. it also packs many beneficial plant compounds, including carotenoid antioxidants. as a result, acorn squash may promote overall health and protect against certain chronic conditions like heart disease and type 2 diabetes. acorn squash is easily recognizable by its ridges and small, round shape. when cooked, the flesh is sweet. also, you can eat the skinu2013with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. acorn squash, simply prepared, makes a wonderful side dish. roast! we roast squash on a regular old sheet pan lined with parchment paper at 400°f, for about 45 minutes – an hour. check for doneness by roast in the oven for 45 to 60 minutes. roast until the halves are caramelized and roasted around the edges, 45 to 60 minutes. you should be place the acorn squash halves cut side down on the prepared pan. roast for 30 minutes, flip the squash over and brush with juices from the pan., .

When you try to get related information on roasted acorn squash, you may look for related areas. baked halved acorn squash,perfectly roasted acorn squash,roasted acorn squash soup,calories in acorn squash baked,baked cubed acorn squash,baked acorn squash with apples,simple roasted acorn squash,baked acorn squash with brown sugar,roasted acorn squash seeds .