#Roasted acorn squash skin#

The amount of time will very depending on how you slice it. Roast the acorn squash in a 400 degree Fahrenheit oven until fork tender.Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper.I use rings here, but you can also cut the remaining squash into halves or wedges. No matter how you want to cut the acorn squash, start by trimming off the top and bottom.

#Roasted acorn squash skin#

The skin is edible, so you want to make sure it is very clean. First, give the squash a good rinse under the sink.Yes, you can eat acorn squash skin! That’s part of what makes this recipe so easy.Īcorn squash makes a beautiful and nutritious side dish, and takes very little effort to prepare. This dish makes a fantastic accompaniment to cozy mains like a perfect roast chicken, or even as part of a salad. Here, acorn squash gets sliced into rounds, spread on a sheet pan and baked simply with olive oil, maple syrup, salt, and pepper. This baked acorn squash recipe is stripped down, super easy, and lets this bright winter squash get all the attention.

Serve immediately.This easy roasted acorn squash recipe is both simple, and simply beautiful.Īll About This Roasted Acorn Squash RecipeĪcorn squash recipes tend to gravitate toward stuffed acorn squash. Transfer to a serving platter and top with hazelnuts, feta, hot honey, and fresh parsley. Brush squash wedges with bomba sauce until completely coated and broil until warmed and golden brown, about 2 minutes. Add more calabrian chile oil for more heat, if desired. Season with kosher salt and freshly ground black pepper, to taste. In the bowl of a large food processor, mix red pepper with eggplant mixture, calabrian chiles, remaining ¼ cup olive oil, paprika, oregano, and lemon juice.

Deglaze skillet with white wine, scraping up any browned bits on the bottom, and cook until wine is completely cooked off, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms, eggplant, and onion, and cook, stirring occasionally, until veggies are soft and onions are translucent, about 10 minutes. Heat 2 tablespoons oil in a large skillet over medium high heat. *Note: Alternatively you can do this over a medium flame on a gas stove top or under the broiler. Once slightly cooled, peel away charred skin and remove stem and seeds. Place in a medium bowl and cover with plastic wrap to let charred skin steam off, about 15 minutes. Char red pepper until blackened on all sides and slightly softened, about 5 minutes. Bake until golden brown, flipping wedges half way through, about 45 minutes.įor the bomba sauce, heat a grill pan to high* and rub red pepper with 1 tablespoon olive oil. Toss squash wedges with oil, salt and pepper. SWOON! We are falling for fall - and the produce that comes along with it. It's easy to get bogged down by winter squash recipes around this time of the year, but trust us when we say this Roasted Acorn Squash with Bomba Sauce is in a league of its own! Not only is the Bomba Sauce loaded with flavor, but the dish is also topped with feta cheese, hot honey, roasted hazelnuts, and fresh parsley. This dish comes together so beautifully and it's thanks to these ingredients and flavors singing in perfect autumnal harmony! This particular acorn squash loves a garnish, so we used our 6' Premier Chef's Shun Knife to chop our roasted hazelnuts. Fall means it's time for all of the winter squash! Digging into a tough-skinned vegetable like an acorn squash may seem daunting, but with our handy Shun Knives, the prep for this dish is easy as can be! We broke down the acorn squash with our 8' Premier Chef's Shun Knife and used our 6.5' Premier Utility Shun Knife for the mushrooms, peppers, and eggplant to go into the Bomba Sauce.