![]() I’m not one to separate “kid food” from adult food, but roasted squash would definitely be one to label “kid friendly.” If you have a hesitant veggie eater, I am willing to bet that a butter-smothered butternut would for sure be inhaled. The result is amazing flavor that even the pickiest of veggie eaters will devour. When you roast a squash just right, the natural sweetness shines through, and thanks to the heat the natural sugars almost caramelize the squash. Learning how to roast squash was a squash game-changer. After a couple of attempts at steaming the squash for my baby at the time, I decided to flip on the oven and give it a go at roasting. I was rather intimidated at the thought of roasting a squash, but the thought intrigued me. In fact, the very first time I ever tasted it was when I made it in a season of baby food-making. Aside from the abundance of apples we have where we live, squash takes up the majority of my counter from about September through the first part of winter. The timing depends on the size, but generally, you can plan on an hour to an hour and a half, in a 350-400 F oven. You can also bake acorn squash whole be sure to pierce the skin with the tip of a sharp knife in multiple places first. Stuff it and then bake it for an additional 10 minutes if using the stuffed Squash recipes from above.Squash is my very favorite part of fall. To bake acorn squash, place the squash halves on a baking sheet. If you’re stuffing the Squash then you would want to remove the Roasted Squash around the 25 minute mark. Turn the Squash halves over and bake at 450 degrees for 30-35 minutes until the Squash pierces easily with a fork. This makes it less messy and they won’t stick to your pan.īrush each half with Extra Virgin Olive Oil. Place the Squash on a baking sheet lined with Parchment Paper. You can discard these, or roast them like you would with pumpkin seeds. Now that it’s cut in half you’ll want to scoop out the seeds and stringy pieces with a spoon. Carefully cut the Squash in half lengthwise. Stand the Squash up so its resting on one of the flat ends that is cut. This step will make it easier to cut in half because Squash can be quite slippery! Drizzle grapeseed oil oven the acorn squash and brush it around evenly. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Clean the grill and then reduce the heat to low (grill temperature should sit around 300-350 degrees). Start by cutting each end of the Squash off. Place the squash, cut sides up, on a sheet pan. Having a really sharp big knife works best for cutting into the Acorn Squash. Avoid any with shiny skin, which means it was picked before its maturity. The skin should be smooth and dull with no soft spots. Cook until dark grill marks appear, about 10 minutes, and then flip and cover again. Then transfer the coated vegetables onto a greased roasting pan. In a large bowl, drizzle the vegetables with the melted butter, stir in the remaining ingredients and toss to coat. ![]() Meanwhile, melt butter in a large skillet over medium heat add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Place squash slices on the grill and cover. While you’re waiting for the oven to preheat, melt butter in the microwave. Puree, then stir in the sage, nutmeg, and Parmesan. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Add the squash, herbs, garlic, and stock and let simmer, stirring occasionally. Roast on a parchment-lined baking sheet for 40 to 50 minutes at 400 degrees F. Look for a good mix of green and orange colors like in the picture below. Halve the squash and scoop out the seeds. When you pick it up, it should feel a little heavy for its size. If you’re going to use this right away, then you want to make sure you get a ripe Acorn Squash.
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