#Baked acorn squash slices with brown sugar and pecans full#
This Roasted Acorn Squash halves are a little sweet from the brown sugar, but full of flavor from the orange zest, ginger and nutmeg. How is your favorite way to make acorn squash? Oh, that would have been a bonus! I’ll do that next time and share a picture. Of course, if you’re serving it as a side dish, you can scoop it into a bowl and top with some delicious roasted sugar coated pecans. Using a fork, mix the buttery sugary mixture into the squash and serve. I like just eating it right out of it’s shell. You’re not gonna be able to eat it anyway since it’s like… 375 degrees… so we’ll let that sweet butter gold start seeping into the squash. Remove from the oven and let it rest 5-10 minutes. Remove the aluminum foil and place the squash back into the oven for another 10-15 minutes until it’s fork tender. Place in preheated 375 degree oven and bake for 40 minutes. Pour the water into the baking dish (not into the squash halves) to create a steam bath for the squash.Ĭover with aluminum foil. Then top each half with 1 Tablespoon thinly sliced butter. In a small bowl, combing the brown sugar, orange zest, nutmeg, ginger and salt.įill each cavity with half of the brown sugar mixture. Place the halves in a 2-3 inch deep casserole dish. Using a spoon, scoop out the seeds, then scrape the meaty part of the squash to remove any excess pulp. You can see here that the stem is totally on one half. When you separate the halves, the stem will be on one of the halves. When cutting the squash, start at the edge of the stem, then cut following a rib through the tail end of the squash. See my picture above… One last thing, don’t try to cut the stem in half. Not a good thing! Another thing I tend to do is lay the acorn squash on it’s side and cut following one of the ribs. If you’re using a dull knife, it will take more effort to cut the squash and you’re more likely to slip and risk cutting yourself. Let’s cut the acorn squash in half, but first let me make a couple suggestions: Baked Acorn SquashĪcorn Squash is available in most grocery stores throughout the winter months, hence the reason it’s called a winter squash! And they even kinda look like a acorn! The most common characteristics of this squash is it’s deep green color with a nice splash of orange.įirst, go ahead and get the oven preheating to 375. Yes, I know, it has some sugar… but I figure the butter will offset that sugar and cancel it out… Ok, maybe not, but it’s a vegetable nonetheless! And a must try! Almost like eating candy squash! And a great way to get kids to eat their vegetables. These roasted acorn squash halves are a little sweet from the brown sugar, but full of flavor from the orange zest, ginger and nutmeg. Would you believe he actually liked it? He even said he would eat them again! Well, it was a sweet surprise to me!
I knew this wouldn’t be Paul’s kind of thing, but I just had to try. One jumped into my cart and this recipe along with the memories flooded to mind. I was in the grocery store and walked right by them. Now he’s all grown up and quite honestly I kinda forgot about them until this winter. It was a favorite of his and I tried to make them on a regular basis during the winter months. I have made this Baked Acorn Squash since Kyle was just a tot. Winter squash comfort is what I call this dish.
0 kommentar(er)
