![]() ![]() Do not pierce through the skin as your roasting liquid will leak out. Pierce the inside flesh of the squash to determine doneness - if squash can be easily pierced it is done.If you use unsalted butter, add ⅛ teaspoon of salt to each squash half - the salt helps bring out the flavor of the squash and sugar.And let me tell you, that is always so disappointing. To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar.īe careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid. You may have to trim the bottom of the squash a little to make sure it sits evenly. Place the halves on a baking sheet (make sure the sheet has at least a small rim for any leakage) and make sure they sit upright and even. While the over is heating, cut the acorn squash in half and remove the seeds (discard or roast the seeds - you will need more than 1 squash to have enough seeds to roast). Again, butter, brown sugar, napping and Netflix.The recipe is mostly hands off, which means more time for napping and Netflix.The butter and brown sugar add a perfect combination of rich sweetness to the squash.Roasting whole halves of the squash makes for a beautiful presentation for dinner parties or gatherings.In addition to being delicious, it has many health benefits as it contains virtually no cholesterol or sodium, and is high in potassium, fiber and vitamin C.Īnd last, but not least, the gourd-like appearance of the squash makes for a beautiful presentation when entertaining. In fact, the entire acorn squash is edible if you so desire. ![]() The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way. The times provided are rough guides.Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. Broilers of ovens vary immensely in how much heat they produce. Spoon the glaze equally over the inside flesh of the squash coating any exposed flesh, particularly the cut edges.īroil for 3 to 5 minutes watching constantly until the glazed is squash is caramelized and browned. Using tongs carefully move the squash to a rimmed baking sheet, cut side up. Be very careful removing the plastic wrap, watch out for escaping steam. Let squash sit for several minutes and the cooking will continue. Test if the squash is done using a small knife to check in several locations if the flesh is tender. Set the top rack of your oven to about 8 inches from the top. Meanwhile in a small saucepan over low heat add the butter, brown sugar and a sprinkling of salt. In my Panasonic Dimension microwave/convection oven the squash is done in about 12 to 13 minutes. The time will vary depending on your microwave and the size of your squash. Microwave at the highest power for about 15 minutes. Using a small knife make several slits in the plastic wrap to allow steam to escape. glass baking dish ) that will fit inside your microwave.Īdd ¼ cup of water to the dish and cover tightly with plastic wrap. Place squash cut side down in a microwavable dish (eg. ![]() We hardly ever use the microwave for cooking but in this case the best results are obtained and it saves huge amounts of time. This is by far the best method I've found to serve acorn or carnival squash. ![]()
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