![]() ![]() About halfway through roasting, baste the flesh with the juices from the middle of the squash. Prep the squash: If you have a microwave, microwave the squash for a minute each, to make it easier to cut. Split the squash in half from top to bottom and then split each half to produce 4 quarters. Roast for approximately 40-50 minutes, or until tender when tested with a knife. Cover with aluminum foil and roast, shaking the pan occasionally to prevent from sticking, until the squash is. With a spoon or basting brush, spread the butter mixture over the flesh of the squash. Melt butter into small pan and add 1/8 tsp. Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes. Take a large piece of foil and crumple into a soft ball, then sit the halved, seeded squash into the ball firmly to hold upright while roasting. 1 tablespoon brown sugar 2 tablespoons maple syrup 1/2 teaspoon kosher salt Photo credit: Roasted acorn squash ingredients These are the ingredients you’ll need for the roasted acorn squash recipe: Acorn squash: Look for solid green acorn squash that feels compact and heavy for its size. directions Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes. Pierce flesh of squash with a knife around the edges and center.
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