![]() ![]() Sprinkle with a little salt if you are using unsalted butter. When she saw me watching she said “I didn’t have any fruit or anything at lunch so I thought I should have more. Add the butter, salt, brown sugar, and maple syrup: Rub 1/2 tablespoon butter into the insides of each half. (I bagged and frozen the rest for soup some creative night.) Do other people really eat a whole one of these as a side dish? Or was mine just extra large?Īnyway, here’s what I did and the girls declared it only “okay.” But I did notice that they ate a fair serving and the elder one went back and had seconds. In a small bowl, stir together the maple syrup, balsamic vinegar and lemon juice. That seems like a lot of squash! It was just the three of us here (myself and two children) and we ate about half the squash. Place the squash halves, cut side up, in a large baking dish. The funny thing was that each recipe called for 6 pounds of acorn squash or 6 squash to feed 6 as a side dish. That’s what I chose to do, partially because I’d already sliced it in half and cleaned it out by the time I went to look for a recipe. You could cut it in half, scoop out the seeds, slice it crosswise in 1″ slices, toss with the sauce and then bake. Place the squash in a single layer on a rimmed. You could half it, lay it down and cook it in water, then stuff it with various things. In a large bowl toss the squash wedges with the maple syrup, oil, cayenne and pinch of salt until evenly coated. 1 acorn squash, about 3 lb (1.5 kg) 2 tablespoons (30 ml) maple syrup 3 tablespoons (45 ml) butter A pinch ground ginger Salt and pepper. You could cut it in a half, scoop out the seeds, lay cut side down in a dish, adding a little water, and bake it, then cube it, and toss. You could bake the squash whole (piercing it first I presume), then cube and toss with the syrup. I read a few recipes for acorn squash and while the cooking methods varied slightly, almost all of them had maple syrup and butter or oil. Gluten Free Nut Free Vegetarian Jump to Recipe Save for Later By: Denise Bustard Leave a Comment Posted: 10/10/19 Updated: 12/8/20 This post may contain affiliate links. Efficiency! Often I cheat with baked potatoes and microwave them until they’re almost done, then pop them in the oven to crisp up the skin a bit but tonight I baked them the whole time, starting off at 400 and figuring on an hour. I decided squash would go well and could be baked in the same oven. What Youll Need Ingredients 1 acorn squash 2 teaspoons canola oil 2 tablespoons butter 2 tablespoons maple syrup 2 sprigs fresh thyme sea salt to taste Directions Preheat oven to 350 degrees F. Put the acorn squash, cut side up, in a single layer on a baking sheet. Tonight I was fixing baked potatoes and some chicken breasts that had been frozen in a marinade. Mix the olive oil, brown sugar, and maple syrup together in a small bowl. 2 acorn squash, cut in half lengthwise and seeded 2 tablespoons fresh orange juice Salt, to taste 2 tablespoons unsalted butter 2 tablespoons maple syrup 1. In my continuing desire to expand my vegetable repertoire, I bought a couple of winter squash the other day. ![]()
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