Master Recipe for Roasted Acorn Squash

Master Recipe for Roasted Acorn Squash
Photo by Scott Phillips

Ingredients

  • Seasonings from the variations below (quantities are
  • 2 Tbs. chopped pecans (optional; add during last 10 min. of cooking) or 1-½ tsp. minced fresh ginger (optional)
  • 1-½ Tbs. brown sugar
  • 1-½ Tbs. unsalted butter, softened
  • 1-½ Tbs. unsalted butter, softened
  • 2 Tbs. olive oil
  • 1 Tbs. freshly grated Parmesan
  • + 8 more ingredients
    • ¼ tsp. coarse salt
    • 2 Tbs. maple syrup
    • ¼ tsp. chopped fresh thyme
    • 1-½ Tbs. unsalted butter, softened
    • 2 Tbs. orange juice mixed with 1 Tbs. honey, 1 tsp. minced fresh-ginger, and a big pinch of curry powder
    • 1-½ Tbs. unsalted butter, softened
    • 1 acorn squash (about 1-¼ lb.)
    • 2 Tbs. apple cider mixed with 1 Tbs. honey and a pinch of ground cinnamon

Heat the oven to 400°F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon. Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re ...

View full recipe at Fine Cooking

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