If you haven’t already, make sure you get your tickets here for my cabaret show on November 7th. I hope you enjoy the recipe and let me know if you have any other tips for cutting a squash or maybe some of your favorite spices to season with! When you roast the squash this way, you get so much more caramelization and sweeter results! After the squash becomes all golden brown and delicious, the skin becomes crispy and completely edible. Through trial and error, I found out that the best way to roast acorn squash is by cutting it in half (top to bottom) and then slicing half moons that are about 1/2-inch thick. I loved my mom’s squash, BUT sometimes it’s okay to mess with tradition when it’s for a good reason! I remember she would cut the whole squash in half and roast both halves with a little bit of butter and brown sugar. When I was a little girl, my mom used to bake acorn squash and the sweet smell would fill up the whole kitchen. Once cut and cleaned, a half acorn squash can be baked in the oven at 400 degrees F (205 degrees C) for 50 to 60 minutes or until very tender. The skin is way thicker and more challenging to cut through on an acorn squash, but it’s SO delicious and worth the labor. Who doesn’t love roasted acorn squash on a gorgeous fall day? The rest of the year, I stick to my comfort zone (butternut squash) since it’s very common to find and easier to handle.Īcorn squash, just like its name suggests, looks like a giant acorn! It has a thick green skin, orange flesh inside and a bunch of seeds that you will need to scoop out. I love it! Naturally, I took several home with me. The farmers markets are crawling with acorn squash this time of the year.
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