Pumpkin Seed Substitution: if you don’t have pumpkin seeds, you can also roast the seeds that you remove from the squash instead.Different Squash Substitutions: this recipe will also work well with kabocha or butternut squash.Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest. Place the roasted acorn squash on a serving plate. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Heat 1 teaspoon of olive oil in a small skillet over medium high heat. Spread on a baking pan and bake for 3 to 5 minutes at 400 degrees until just slightly toasted. Add the salt, pepper, smoked paprika, and the pinch of cayenne (if using) and toss to coat. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Place the pan in the oven and bake the roasted acorn squash for 12 to 15 minutes, until fork tender. Sprinkle the remaining 2 Tablespoons of brown sugar over the top. Stir to combine and spoon over the squash slices. Add 4 Tablespoons brown sugar, the juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder. (You can save the seeds for toasting check the notes.) Lay the squash slices on the cookie sheet. Cut the squash in half lengthwise and scoop out the seeds. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Preheat the oven to 400 degrees farenheit. Pumpkin seeds (or seeds from the squash).What I love about this dish is that while it may seem fancy in appearance, it’s actually made from simple ingredients most of which you probably already have on hand.Īnd while the presentation is sure to impress, the sweet and smoky flavors on their own will be enough to wow your guests! Ingredients for Roasted Acorn Squash If you’re looking for a truly one of a kind dish to share during the holidays, this roasted acorn squash is just what you need. Sliced acorn squash is oven roasted in a sweet and spicy buttery sauce, then topped with toasted pumpkin seeds, pomegranate arils, and orange zest for a holiday table showstopper!įor more delicious holiday side dish recipes, be sure to check out my Instant Pot Glazed Carrots, Loaded Cheesy Potato Casserole, and Barbecue Green Beans. This recipe was originally published November 2014.This Roasted Acorn Squash is a beautiful and delicious side dish. Twice-Baked Spaghetti Squash and Cheese.Roasted Sweet Potatoes with Maple Pecan Sauce.Brussels Sprouts and Mushroom Casserole.If you like this roasted acorn squash recipe, you should try these other vegetable dishes! Place baking dish under the broiler and cook for 3-4 minutes until sauce caramelizes. Pour over roasted squash, letting it pool in the centers.ĥ. Add cream and 2 tablespoons of broth from baking dish and stir to combine. Remove baking dish from the oven, transfer garlic to a small bowl and mash with a fork (or use a mincer). Cover baking dish with foil and bake at 350° for 45-60 minutes until tender when pierced with a fork.Ĥ. Pour broth into the baking dish and add whole garlic cloves. Place cut side-up in a greased baking dish and sprinkle generously with salt and pepper.Ģ. Slice acorn squashes in half and scoop out seed pocket. How to Make Roasted Acorn Squash with Sage Cream Sauceġ. This roasted acorn squash with sage cream sauce is a wonderful and healthy side for just about anything- chicken, pork, etc- and I’m trying to find a way to get it on our Thanksgiving table. It’s unexpected and extremely delicious! Acorn squash has a sweet and nutty flavor, and it pairs so well with the sauce. You’ve likely never had acorn squash like this- roasted till tender and then topped with a caramelized creamy sauce flavored with sage and garlic. This roasted acorn squash with sage cream sauce is the perfect comforting side dish to any fall or winter meal.
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