#Fire roasted acorn squash how to
#Fire roasted acorn squash skin
#Fire roasted acorn squash zip

It also goes well with quick and easy air fryer cod for a no-fuss meal. Seafood – Pair this veggie with juicy bacon wrapped shrimp (my daughter’s favorite - the glaze is irresistible!).Chicken – For an easy weeknight meal, make Crock Pot chicken thighs or some simple pan seared chicken breasts.If you aren’t sure what to make as your main course, here are some ideas:

#Fire roasted acorn squash zip

For roasted acorn squash, cool completely and store in an airtight container or zip lock bag for up to 6-8 months.īaked acorn squash makes a quick and simple side dish to just about any healthy dinner.

Freeze: To freeze raw squash, peel, seed, and slice it, then freeze for up to 12 months.You can also repurpose the leftovers by using them in place of butternut squash in a butternut squash soup or butternut squash salad. But, reheating in the oven at 350 degrees F tastes even better. Reheat: Acorn squash recipes are pretty moist to begin with, so they are fine to reheat in the microwave.Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.Its taste is somewhat similar to butternut squash or sweet potatoes. What does acorn squash taste like? Roasted acorn squash has a mildly sweet and nutty flavor, with a tender, moist, and firm texture.The time will vary depending on the size. How long to bake acorn squash? Bake acorn squash in the oven for 30-40 minutes, or until tender and caramelized.However, you can choose not to eat it if it’s too tough for you.

#Fire roasted acorn squash skin

Can you eat acorn squash skin? Yes, the skin of acorn squash is edible, and it gets soft enough to chew when roasted.

The squash usually browns enough at 425 degrees F when baked cut side down, but if you want it darker, you can place under the broiler for a few minutes to brown more. That’s why I flip it over only near the end, just to contain the maple syrup. You can roast cut side up if you like, but cut side down makes the squash more caramelized and less dry. It doesn’t caramelize as much with parchment paper, and tends to take longer. However, it’s the most annoying to clean up, so you can also use foil for a result that’s pretty close. Using a bare pan when cooking acorn squash allows for better caramelization and browning. This dish is very easy to make and practically foolproof, but having made this roasted acorn squash recipe at least a dozen times, I’ve discovered a few tips over the years:

Butter – Also optional, but I recommend adding butter at the end for a rich flavor and buttery texture.

Some people prefer to add brown sugar instead. But, you could use regular maple syrup if that works for you, or omit it altogether. I created it because I’m passionate about giving people natural ingredient options that taste great and help them reduce sugar. I like to use Wholesome Yum sugar-free maple syrup.

Maple Syrup – This is optional, if you want a sweet finish to your roasted acorn squash.

Sea Salt & Black Pepper – For simple seasoning.

Don’t skimp! You can use avocado oil instead if you like, though.

Olive Oil – This helps the seasonings stick, but the more important part is it helps the squash caramelize.

This recipe uses two acorn squashes, but you could easily divide it in half and make just one squash.

Acorn Squash – Look for squash that feels heavy for its size with a firm skin.

For measurements, see the recipe card below.

#Fire roasted acorn squash how to

This section explains how to choose the best ingredients for baking acorn squash, what each one does in the recipe, and substitution options.