![]() You won’t believe how easy it is to make roasted acorn squash. For now, let’s focus our attention on learning how to prepare acorn squash and how to roast acorn squash. Or during winter in the form of a delicious acorn squash soup. It just needs a little more time in the sun. However, it belongs to the same family as pumpkin and butternut squash – the summer squash family. Nowadays, I substitute brown sugar for coconut sugar to make the roasted acorn squash healthy.įun fact about acorn squash – acorn squash is a winter squash. I first learned how to make roasted acorn squash from my mom, who would make roasted acorn squash often during the Fall by just roasting it with some brown sugar sprinkled over the top. In an effort to help, I made this recipe for everyone one night.Īt least I could share some good food with everyone during this hard time. Though many aspects of our lives had been put on hold at that time, as we tried to adjust to Rollie’s sudden illness and hospitalization, one constant remained: We all needed to eat. Rollie would have loved seeing everyone, but I know he would have been so annoyed that all this fuss was about him. While I waited with Dustin and his family at his grandparents’ home in Arkansas to learn more about his condition, everyone sat around the living room and told stories of Rollie. I will forever be unable to separate this recipe from a moment in time about seven years ago when Dustin’s father, Rollie, had suddenly become very ill. This simple and easy roasted acorn squash is sweet but without any refined sugars and made with just 3 ingredients. Garnish with more fresh thyme leaves and black pepper before serving.Learn how to roast acorn squash for an easy Fall side dish. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Step 5 Flip the squash cut-side up and divide the filling among each squash half.Let simmer for a couple of minutes then remove from the heat. Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green.Remove from the oven and reduce the oven temperature to 350☏. ![]() Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem.
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