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Roasted acorn squash recipe chowhound how to#

And you’re done! Acorn squash: prepped! You pro, you. Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.And that’s it! You’re done cutting squash. Brush the squash with olive oil and sprinkle with salt and pepper. Cut each half in half again so that you have quarters. Lay your squash on the baking sheet with the flesh side up. Once you’ve cut it in half, the squash will become much easier to work with. Work slowly and with focus-it’ll take a little elbow grease. Then, stand the acorn squash up on that cut end and slice it right down the middle. Slice! Start by cutting the top (the stem end) of the acorn squash off to give you a stable base.Get a kitchen towel damp, wring it out, and then place it under the board-it’ll help the board to stay put as you wrestle with the squash. You don’t want to deal with any slippage when cutting an acorn squash-you’ve got enough to focus on-so if your cutting board has a tendency to slip out from under you as you slice unwieldy things (as ours does) try slipping a damp towel underneath your cutting board. Safety first! Begin by stabilizing your cutting board.You’ll need two things to cut squash-confidence, and a good, sharp chef’s knife. Check for doneness by poking it with a fork-you want the fork to slide easily into the flesh of the steamy, roasted acorn squash. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400☏, for about 45 minutes - an hour.Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn.

the wedges into a large baking dish then.

Roasted acorn squash recipe chowhound how to#

See below for more tips about how to cut squash. squash in half and use a spoon to scoop out all the seeds from the middle.

Split the squash! The hardest part of this whole recipe, and it’s not even that bad.

But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. The one and only way to cook acorn squash is to roast it.