Brush the squash with your maple cinnamon butter and roast until tender We use and love Lakanto Maple Flavored Syrup here. ![]() You’ll end up with pretty slices of squash with a ruffled, scalloped edge. It’s perfect for fall (and Thanksgiving). But if you do not like that, simply eat around the rind until you are finished. Lay the squash with the cut side down and cut 1-inch thick slices running opposite of the lines of the squash. The sweet maple mixes perfect with the savory butter and sage leaves. When it is done cooking, the rinds are so thin that you can totally eat them with your squash. A very fast and simple side dish that your family is going to flip over. Once you cut the squash in half, just clean the pulp and seeds out like you would a pumpkin.Īdd your spices and such and then roast in the oven. The hardest thing about this recipe is cutting the squash in half. The sweetness from the maple and the savory from the other spices make this the perfect dish. Last year when I got the Super Simple recipe book from Half Baked Harvest, we made this dish and it was literally the best thing I have ever put in my mouth. You can find my Parmesan Roasted Acorn squash recipe here. Serve warm or at room temperature.Normally when I make an acorn squash, I just put Parmesan Cheese on top and roast it in the oven until crispy on one side. Remove from the grill and arrange on a large platter. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Slice off the top and bottom of the squash, then slice into 1-1. To each squash half, add some of the butter, maple syrup, and sprinkle with cinnamon, nutmeg, and ground cloves. Add remaining ingredients Then remove from the oven, carefully flip the squash over so the cut sides are up. Flip the squash slices cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.īrush the squash slices with the glaze and flip. Bake the acorn squash Bake the squash in a 350 degrees F preheated oven for about 30 minutes. Cook until dark grill marks appear, about 10 minutes. Place the squash slices on the grill and cover. The squash will bake for 50-60 minutes at 425 degrees. Lay the acorn squash on a baking sheet and sprinkle with salt and pepper. Place ½ tablespoon butter and ½ to 1 tablespoon sugar free maple syrup into the squash cup. ![]() For this recipe, lay the squash cut side up. Toss with your hands to make sure the slices are evenly coated. This is easily done by using a large kitchen spoon. Drizzle the reserved 1/4 cup of melted butter over the squash. Cut acorn squash in half and scoop out pulp and seeds. Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking. Sprinkle tops of squash with brown sugar. Scoop out the seeds with a spoon and discard seeds and membrane. Season with salt and pepper and gently toss together. Sprinkle the spice mixture over the squash slices. Place squash sliced onto a baking sheet and drizzle with oil. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. ![]() Scoop out the seeds with a spoon and discard. Set aside 1/3 cup of the glaze for drizzling at the end.Ĭarefully halve the squashes from the stem to the bottom. How To Cook Thanksgiving Vegetarian Acorn Squash roasted with butter and maple syrup is so comforting in the cooler months. ![]() Remove the glaze from the heat and let cool. It’s so easy You can find more of my recipe videos on my YouTube channel. Bring to a simmer and cook for about 4 minutes to reduce slightly. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Remove 1/4 cup of the melted butter and reserve. Melt the butter in a small saucepan and turn off the heat. Preheat a grill for cooking over medium heat.
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