![]() ![]() ![]() This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. How To Roast Acorn Squash Scoop Seeds: Preheat the oven to 400F/200C, then cut each acorn squash in half (dont try and cut the stem in half, its too tough. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Garnish with chopped hazelnuts and chopped parsley and serve.And…the holiday dishes continue here on P-Dub Cooks. Place the roasted acorn squash on a platter and spoon the dressing all over the top of each piece of squash. Season with salt and pepper and mix through. In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Set aside to gently cool to room temperature, about 10 minutes. the wedges into a large baking dish then. Continue to cook the butter until the butter foams and turns brown and smells nutty, about 5 to 8 minutes, being careful not to burn. squash in half and use a spoon to scoop out all the seeds from the middle. While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Roast for 50-60 minutes, or until tender. Sprinkle with sea salt, then add 1 teaspoon of butter and 1 teaspoon of sugar to the center of each squash half. Place the squash into the oven and roast until golden and fork-tender, approximately 20 to 25 minutes. Place the squash halves flesh-side up on a baking sheet. Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. ![]() Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Place the quartered acorn squash in a large bowl. In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside. ![]()
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