![]() The melted butter will mingle with the sugar and pool in the squash’s cavity, and as you scoop up bites with a spoon, you can drag them through that yummy buttery goodness. Finish baking squash: Then you’ll return it to the oven for 15 to 20 minutes, until it’s perfectly tender. Add squash & 1/4 - 1/2 cup of water or bone broth. Flip squash: After 20 minutes, you’ll remove the squash from the oven, turn it over (cut side up), brush it with more butter, and sprinkle it with brown sugar. Add chopped onion & minced garlic & saute until onion is translucent. This will help the flesh to steam in the oven so that it gets tender while also lightly caramelizing the edges. Bake squash: Then turn the squash over, cut side down. Season squash halves: After cutting the squashes in half, arrange the halves cut side up on the pan brush with a little butter and sprinkle with salt and pepper. This moderately high oven temperature will lead to some irresistible caramelization on the squash. Preheat oven: You’ll begin by preheating the oven to 425☏ and lining a sheet pan with parchment paper. Now the squash is ready to go in the oven for quite some time. Finally, score the inside in a crosshatch pattern before adding the oil and seasoning. This will make delicious additions to vegetable soups and chilis in the coming months! The stuffing would taste great in a frittata. As you can see in the picture above you have to cut the acorn squash in half and scoop out the seeds until the inside is smooth. If you’re freezing the acorn squash, scoop out the meat of the squash and discard the skin. If you are feeling like you have too many leftovers, separate the stuffing and the acorn and freeze the ingredients separately. Sometimes freezing food can interfere with the texture and make it less enjoyable. I wouldn’t recommend doing it ahead of your holiday meal. What doesn’t? Here are a few recipes that would pair really well with acorn squash:Ĭaramelized Blood Orange Sweet Potato WedgesĬheesy Cauliflower Rice Risotto Can stuffed acorn squash be frozen? What else goes with stuffed acorn squash? Note: the kale does get a little crispy when you go the reheat route, but I didn’t mind it at all! Top with the pomegranate seeds and enjoy!.On Thanksgiving day (or whenever you want to make them!), preheat the oven to 250 degrees and pop them in there for 20-25 minutes.Make the stuffed acorn squash up to 5 days in advance (without the pomegranate seeds).I tested this recipe twice and both times I reheated the leftovers. Yes! I know Thanksgiving gets hectic (understatement!). Is it possible to make this dish ahead of time? The festive dark green, red, and orange colors are a reflection of the deepening of the leaves in the trees as the seasons change. Not only is this stuffed acorn squash recipe delicious, it presents beautifully on the thanksgiving table. Add 1/4 inch of water to the baking sheet or dish. When you’re hosting several people it can feel kind of overwhelming to have to spend lots of money on groceries, so save money where you can by purchasing in-season produce. Place squash cut side down on a rimmed baking sheet or shallow baking dish. It’s no secret that eating seasonally is more nutrient dense and more sustainable, but it’s also more affordable. ![]() Stuffed acorn squash is great for the holidaysĪcorn squash is in season in the fall. Enter this stuffed acorn squash paleo recipe! Without much time to prep, I decided I would need to make sides that are eloquent, delicious, and easy to put together. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Add carrots and onions and saute 4 minutes. In a dutch oven, heat the olive oil over medium-high heat. We’re going to be renting a cabin the two days leading up to Thanksgiving and driving back home the morning-of. Roast cut side down in a baking pan for about 30-40 minutes at 400✯. You are going to love this stuffed acorn squash paleo recipe! I’ve been brainstorming different dishes to make when my in-laws are in town for Thanksgiving this year.
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