Friday, November 21, 2014

Roasted Acorn Squash

Roasted Acorn Squash

Roasted Acorn Squash
Sophia and I are big fans of roasting squash. This is the first year we have made Butternut Squash, Spaghetti Squash and Acorn Squash and we are enjoying them while in season. Acorn Squash is a little less sweeter than Butternut Squash and I saw recipes that sprinkled Brown Sugar or Maple Syrup, but it does not need it at all.

1 Acorn Squash

Extra Virgin Olive Oil

Kosher Salt

Cracked Black Pepper

Close-up view of Roasted Acorn Squash

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil.

If you wish, cut off each end of Acorn Squash and cut in half.

Using a spoon gently remove the seeds.

With a knife, score each half with a knife about 5-6 times straight across.

My serving of Roasted Acorn Squash, yummy!
Brush on olive oil, and season with salt and black pepper.

Place skin side up, flesh side down in baking sheet.

Place in center rack of oven and cook for 45 minutes to 1 hour.

Let it rest for 5 minutes. Scoop it out with a spoon and eat or scoop it out and mash.

-Allen/Two Frys

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