Store at room temperature for up to one month in a cool, dark place.Īhead, our favorite recipes that make good use of this delicious ingredient. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. I often line mine with parchment for easy cleanup. ![]() Place the squash cut side down on a baking sheet. Drizzle the squash halves with olive oil and season with salt and pepper. Slice the acorn squash in half (top to bottom) and slice half moons about 1/2-inch thick. Remove the seeds and webbing of the squash. Prep the acorn squash: Cut the acorn squash in half lengthwise. Not only does it make a pretty handle-it keeps the squash from spoiling. Prep the oven: Preheat your oven to 400F. Butter: Melt the butter, or substitute your favorite oil. Always buy squash with the stem attached. Squash: Cut one squash in half lengthwise, and scoop out the seeds. Choose acorn squash that has a smooth, taut skin, free of blemishes. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Look for acorn squash in early the fall through December. Bake: Spread onto a parchment-lined baking sheet. Flavor: Drizzle seeds with olive oil and sprinkle with salt, tossing to evenly coat. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. Remove seeds from the squash, then rinse with water to remove the yellow gunk. And it has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. As with all winter squash, it's versatile and can be roasted or puréed, even pickled or marinated and served as part of a relish tray or antipasto platter. Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors-sweet, spicy, and savory. The richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking bring acorn squash to a new level. Use a sharp chefs knife to slice off the top of the squash, then place it cut side down. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. How to Roast Acorn Squash Step 1: Halve the Squash. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. The result is one delicious, buttery half with gorgeous yellow-orange flesh for each person to enjoy. Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. Return the basket to the air fryer and cook at 370☏ for 8 minutes more. ![]() Remove the basket, stir the squash and flip the slices. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside. Arrange the seasoned squash slices in an even layer in the basket of your air fryer. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin.
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