![]() Pour the oil onto the tray and then the sliced squash. I hope you all enjoy this as much as we do. Cover a half-sheet pan with aluminum foil, a silicone baking sheet, or parchment paper. This dish screams fall and tastes great alongside roasted chicken, steak or even served with some cooked lentils for a hearty salad. Regardless, this method is easy and you’re more likely to roast those seeds that I know you always plan to cook but more times than not probably toss out. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. Step 2 Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Plus, in this dish, the squash slices are on the thinner side, so you won. Wash squash and microwave for one minute or place in. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. It depends on the recipe, but roasting acorn squash makes its skin tender and edible. What I love about roasting the squash with the seeds intact is that they crisp up and taste great on their own or enjoyed with the roasted squash. One thing I found was that not all of the seeds browned up evenly so after I removed the squash from the oven I returned the pan back with a few of the seeds that needed a bit more time. Wash your hands well with soap and warm water for at least 20 seconds. Some are more tender than others but all in all, they’re fine to eat and can offer another flavor and texture to your dish. Place chopped squash into a baking dish and pour in olive oil toss to coat. Peel, seed, and chop squash into medium-small pieces. If you love savory acorn squash, this one is really delicious and all you need to do is follow the recipe below and add about. I’m not sure if many of you know this but the skins on winter squash are edible. Directions Preheat the oven to 350 degrees F (175 degrees C). This is the lazy persons way of roasting winter squash and it ain’t half bad! Instead of scooping out the seeds (or god forbid peeling the damn thing) I just sliced her up, drizzled everything in a little olive oil, tossed in some herbs and garlic, and then with a heavy hand, sprinkled some freshly grated parmesan cheese for good measure.
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