![]() ![]() Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Only leave on the heat long enough to blend flavors.Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight. Roughly mash up the squash and add it to the skillet. Spoon out the tender flesh and discard the skin. Remove the seeds from the squash and discard.Add the garlic to the skillet, followed by the coriander, nutmeg, salt, and pepper.Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown. Meanwhile, in a medium skillet over medium heat, saute the onions in the cooking fat.Remove once cooked and let cool for several minutes. Place cut ends up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork-tender. Cut each squash in half, but leave the seeds in.Sea salt and freshly ground black pepper to taste.3 tablespoon clarified butter, tallow, or coconut oil.It also makes for a good alternative to mashed potatoes, for those who prefer not to eat regular potatoes or for those who'd like to try something different. This Paleo recipe makes a great thanksgiving side dish and goes especially well with strong-tasting meat dishes like those of red meat. It's usually either boiled or baked, and it can be prepared with many different spices and served alongside a multitude of dishes. It is mostly starchy, which makes it a healthy source of carbohydrates that are low in fructose. The spices used here (garlic, coriander, and nutmeg) complement well the fall accents of this side dish and are used to augment, but not overpower, the subtle taste of the acorn squash flesh.Īcorn squash, also known as pepper squash (because of its peppery taste), is a good source of vitamin C, potassium, and manganese. That being said, like anything, you'll probably find yourself getting more creative with squash recipes the more you cook with them. This is especially suited for those of you who share the initial feelings I did with squashes. I thought it would be a good idea to share with you a very simple squash recipe. Most of them offer flesh with a subtle yet pleasant taste that goes well with many kinds of meat or fish preparations. I have since learned that there is nothing to be scared of, as squashes require very little in the way of additional ingredients to make them taste absolutely delicious. I never used to eat them much, as I found them quite intimidating. Spaghetti squash, pumpkin, butternut squash, buttercup squash. Fall is upon us, which means it's the best time of the year to enjoy winter squashes of all kinds. ![]()
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