![]() ![]() ![]() Serve cold or crisp them up under the broiler! How to Enjoy Roasted Squash Store roasted squash in an airtight container in the fridge for up to 5 days. This is optional, but I always finish off my roasted acorn squash with a drizzle of honey and a generous sprinkle of flaky sea salt! Slice the acorn squash into rings and scoop out the seeds.Īdd to a bowl and toss with the olive oil, herbs, and spices.Īrrange the squash on your baking sheet and roast for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden brown with crisp edges. Preheat the oven to 400☏ and line a baking sheet with parchment paper. Honey - This is optional, but a little drizzle of honey compliments the flavor of the squash.įlaky Sea Salt - My favorite finishing salt for garnishing this roasted squash is Maldon Flaky Sea Salt because it has the best flavor and texture. You just need 5 ingredients (plus salt and pepper) to make this easy roasted acorn squash!Īcorn Squash - this recipe was designed to use acorn squash but you could use delicata squash, honey nut squash, or any other similar winter squash!įresh Thyme - You could also substitute fresh sage or rosemary! The skin of acorn squash is also much softer and completely edible! It crisps up nice in the oven and adds a crunchy layer to the soft roasted squash. ![]() However you chose to serve it, I’m confident you and your family will love it.One of my favorite fall snacks is this super simple roasted acorn squash! It's one of those recipes that's barely even a recipe because it's so easy! It's healthy, vegan, and SO yummy! It's a perfect easy side dish for your Thanksgiving spread! Jump to:Īcorn squash is a winter squash (although you can find it year round) that is similar to butternut squash although it has a milder, less sweet flavor.
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