Serve immediately or chill and serve cold.Let the squash cook for a total of 30 minutes, until soft in texture and golden brown.Let cool and then immediately eat, or store in an airtight container for up to a week.Remove from the oven and add more salt, pepper and/or chili powder if desired.After 8-10 minutes, the seeds should be nice and brown. In this recipe, I use a simple mixture of tamari or soy sauce. After about five minutes, you'll hear the seeds begin to pop loudly (like popping corn).Drizzle the olive oil over the wedges, concentrating on the flesh, then sprinkle liberally with the remaining chili powder, salt and pepper.Arrange slices on the second baking sheet.Bake squashes until tender when pierced with a fork, about 40 minutes. This video originally appeared on Perfect Roasted Acorn Squash. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Plus, you’ll see how to slice the squash and garnish it. Use a sharp knife to slice the squash halves into (approximately) 1 1/2" wedges, using the natural ridges in the rind for guidance. Watch how to roast acorn squash in this short recipe video Roasted acorn squash is easy to make and delicious.Bake at 375 degrees for 30 minutes or until tender. Combine honey, olive oil, pepper and salt in a large bowl. Spread seeds out on one of the prepared baking sheets, and sprinkle with salt, pepper and 1 tsp chili powder. 1x 2x 3x 1 lb acorn squash 1 cup chicken broth can sub vegetable broth please reserve an extra cup of broth if needed cup soy. Cut each squash half crosswise into 2 slices, each 1-inch thick.Wrap the rinsed seeds in a clean dishtowel and press to remove liquid.Place seeds in a strainer and run cool water over them, using your fingers to move them around and remove the excess flesh. Use a spoon to scoop out the seeds and any stringy flesh attached to them.Use a sharp knife to cut the squash in half, lengthwise.Line 2 baking sheets with parchment and set aside.Serve it warm with roasted meats (it doubles as a starch and a vegetable) or cold in a green salad with lots of olive oil. In fact, I tend to prefer smaller, more delicate squash like acorn squash for seed consumption, since the seeds’ shells are smaller, thinner and, in my opinion, quite edible themselves.Īs for the actual squash here, this is a very simple preparation of a naturally delicious winter vegetable. Lay the acorn squash on a baking sheet with parchment paper. These days, I rarely cook whole pumpkins, but I’ve found that the seeds in most winter squash can be prepared similarly. I’d sprinkle them lightly with salt and eat them warm, right out off the pan. I would push up my sleeves and reach into the cavernous pumpkin with my little hands and then pull out fistfuls of the pumpkin’s “brains.” I’d rinse them under a strainer, spread them out on a cookie sheet and bake them until they became brown and crispy. As a child, one of my favorite parts of Halloween was roasting the seeds from my family’s jack-o’lantern (go figure-I was way less excited about dressing up and collecting candy from strangers).
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