![]() Place the squash slices on a parchment-lined baking tray. Use your hand to toss the ingredients together, until well mixed. Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. It ensures the dairy sourced is high quality, and grass-fed butter is actually shown to supply some nutrients you can’t get in lower quality butter. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick. Also always make sure you’re using a sharp knife for safety and ease of slicing!įor the butter, I always recommend using a grass-fed butter option. I recommend giving the squash a quick microwave- about 3 minutes- to soften it up so that it’s easier to slice into. It’s so versatile, easy to cook with, and full of nutrients. Squash is my favorite part of fall foods. Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece. Or have it on its own or with some yogurt for an amazing sweet snack/breakfast situation. Cut each half crosswise into long wedges, about 1/2-inch thick. It’s not overly sweet, so you can go savory with it. Slice the squash in half and remove the seeds with a spoon. It pairs well with any protein and roasted veggies. Only leave on the heat long enough to blend flavors.I can guarantee this is the fastest you will ever devour a vegetable! The flavor on this squash is unreal– butter, coconut sugar, and a drizzle of maple. Roughly mash up the squash and add it to the skillet. ![]() Spoon out the tender flesh and discard the skin. You can also cook aromatics like onion and garlic and puree them into the soup for more flavor. Add any herbs youd like (sage, thyme, and rosemary are all great). Remove the seeds from the squash and discard. Puree the microwaved acorn squash, and thin it with either broth or milk.Add the garlic to the skillet, followed by the coriander, nutmeg, salt, and pepper.Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown. Meanwhile, in a medium skillet over medium heat, saute the onions in the cooking fat.Remove once cooked and let cool for several minutes. Place cut ends up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork-tender. Cut each squash in half, but leave the seeds in.Sea salt and freshly ground black pepper to taste.3 tablespoon clarified butter, tallow, or coconut oil.Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar). It also makes for a good alternative to mashed potatoes, for those who prefer not to eat regular potatoes or for those who'd like to try something different. Sprinkle with saltuse 1/2 teaspoon if you are adding maple syrup/brown sugar reduce to 1/4 teaspoon if you are not. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. This Paleo recipe makes a great thanksgiving side dish and goes especially well with strong-tasting meat dishes like those of red meat. 2 Halve each squash, then scrape out the seeds and stringy membranes. It's usually either boiled or baked, and it can be prepared with many different spices and served alongside a multitude of dishes. It is mostly starchy, which makes it a healthy source of carbohydrates that are low in fructose. The spices used here (garlic, coriander, and nutmeg) complement well the fall accents of this side dish and are used to augment, but not overpower, the subtle taste of the acorn squash flesh.Īcorn squash, also known as pepper squash (because of its peppery taste), is a good source of vitamin C, potassium, and manganese. That being said, like anything, you'll probably find yourself getting more creative with squash recipes the more you cook with them. This is especially suited for those of you who share the initial feelings I did with squashes. I thought it would be a good idea to share with you a very simple squash recipe. ![]() Most of them offer flesh with a subtle yet pleasant taste that goes well with many kinds of meat or fish preparations. Spread the squash halves on a baking sheet with their flesh sides. I have since learned that there is nothing to be scared of, as squashes require very little in the way of additional ingredients to make them taste absolutely delicious. How to Cook Acorn Squash First, halve and seed the squash. I never used to eat them much, as I found them quite intimidating. Spaghetti squash, pumpkin, butternut squash, buttercup squash. Fall is upon us, which means it's the best time of the year to enjoy winter squashes of all kinds.
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