Maple Roasted Acorn Squash - Revision history

Dhanson: /* Preparation */

2023-11-22T19:10:05Z

Preparation

← Older revision		Revision as of 19:10, 22 November 2023
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	[[Category:Squash]]		[[Category:Squash]]
			[[Category:Acorn Squash]]
	[[Category:Side Dish]]		[[Category:Side Dish]]

Dhanson: /* Preparation */

2016-10-29T18:08:46Z

Preparation

← Older revision		Revision as of 18:08, 29 October 2016
Line 19:		Line 19:
	Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.		Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.

	Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter ~~(for the Parmesan Thyme Squash, just drizzle the olive oil all over)~~. Sprinkle with the salt. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there).		Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter. Sprinkle with the salt. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there).

	Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.		Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour 15 min @ 400 |Source=[http://www.finecooking.com/recipes/master-recipe-roasted-acorn-squash.aspx Fine Cooking] |Yield=4 serv..."

2016-10-29T18:05:18Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour 15 min @ 400 |Source=[http://www.finecooking.com/recipes/master-recipe-roasted-acorn-squash.aspx Fine Cooking] |Yield=4 serv..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=~1 hour 15 min @ 400
|Source=[http://www.finecooking.com/recipes/master-recipe-roasted-acorn-squash.aspx Fine Cooking]
|Yield=4 servings
|Rating={{unrated}}Recommended by Dara Moskowitz Grumdahl
}}

=== Ingredients ===
* 2 acorn squash (about 2.5 lb.)
* 1/2 tsp. coarse salt
* 3 T unsalted butter, softened
* 1/4 c maple syrup
* 1/4 c chopped pecans (optional; add during last 10 min. of cooking) or 3 T minced fresh ginger (optional)

=== Preparation ===
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 only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.

Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter (for the Parmesan Thyme Squash, just drizzle the olive oil all over). Sprinkle with the salt. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there).

Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.

[[Category:Squash]]
[[Category:Side Dish]]