12/11/2023 0 Comments Sliced roasted acorn squash![]() ![]() Ground cardamom provides an exotic hint of spiciness, and the pomegranate seeds and chopped pistachios offer a crunchy finish.Įven with the microwaving to soften the squash before cutting, the preparation is a simple process – cut the squash, baste it with the glaze, roast it, and when it’s done, top with the pomegranate seeds and toasted, chopped pistachios. The flavor of the squash shines through, with a slightly sweet honey, maple syrup, and butter glaze. (Cut off the top and bottom, then microwave the squash for 3-4 minutes on high, then let it rest covered or in the microwave for another few minutes.) You still have to be careful, but it’s a lot easier than trying to halve it in its raw state. If you’re as accident-prone as I am, microwave the trimmed whole squash for a few minutes to soften it slightly before cutting the slices. The only trick to making these roasted acorn squash slices is cutting them without endangering yourself. From butternut squash layered into lasagna to stuffed Moroccan-style acorn squash halves, winter squash varieties have texture and flavor that keep me entranced through the months when fruit is sparse and I’ve long since tired of finding ways to make chard and other winter greens appealing.Īnd now I’ve found a way to turn acorn squash into lovely slices that are elegant enough to put on a buffet table, but easy enough to make for weeknight dinners. Honestly though, winter squashes are a lot more interesting. Stuffed, in ratatouille, grilled and even spiralized with pesto, they have a nice, clean taste. 10-4, good buddy.I love summer squash – zucchini, yellow squash, pattipan and all their cousins. 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. 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. And…the holiday dishes continue here on P-Dub Cooks. ![]()
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