![]() They're optional, but very good if you're like me and like flavours with a little kick. Sometimes, acorn squash can be slightly bland, so it needs bold flavours to complement its natural sweetness and creamy texture.ĭepending on your squash and your family's tastes, you may want to add a little heat with a small amount of dried red pepper flakes. fresh herbs: rosemary, thyme, oregano or sage or a combination of these herbs.Īcorn squash has a slightly sweet flavour and, when cut crosswise, forms appealing, almost flower-shaped slices. Preheat the oven to 400F/200C, then cut each acorn squash in half (dont try and cut the stem in half, its too tough so just cut around it) and scoop out the.Parmesan: Parmigiano Reggiano has the best flavour.You could use garlic powder if you don't have fresh garlic on hand. In a skillet, add the 3 tablespoons of Nocellara EVOO, over medium heat add onion, sausage, and celery. Let cool slightly and scoop out about 3 tablespoons from each half of the acorn squash. ![]() Bake until squash is soft but holds its shape approx. garlic: fresh cloves are definitely the best. Place another sheet of foil over the squash and cover tightly.olive oil: tossing the squash slices with olive oil first helps the garlic, Parmesan and herbs to stick.acorn squash: you'll cut thick slices about ¾ inch thick.If roasting squash halves, place cut-side down on a baking sheet. Drizzle wedges or cut sides of squash halves with olive oil and season with salt and freshly ground black pepper. Let's get started on this baked acorn squash recipe! Here's what you'll need to make this easy side dish, perfect for your holiday meals! Cut squash in half through the stem and scoop out seeds.
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