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FutureStarrAcorn Squash Recipes:
This Herb-Roasted Parmesan Acorn Squash is simple enough for a weeknight dinner but it also makes a perfect side dish for your holiday table. Don’t be surprised if someone tells you that they had no idea acorn squash could be prepared in a savory way or that you can eat the skin when it’s thinly sliced and roasted.
This roasted acorn squash recipe is a simple, elegant fall side dish. Seasoned with maple syrup and cozy herbs, it's deliciously sweet and savory. (Source: www.loveandlemons.com)
For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables. If you’re looking for a way to eat healthy without disrupting the wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. (Source: www.thepioneerwoman.com)
Save time and energy by roasting the squash ahead of time and then refrigerating the squash until the day of dinner. Prepare stuffing and apples a day or two before, then just bake in the oven when you're ready for a last-minute dinner option.
When it comes to winter squash we usually focus on butternut squash and pumpkin. Both are great, but acorn squash would like to be noticed as well. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking.
This fall side dish pits rich acorn squash against shelled pumpkin seeds and aged Balsamic vinegar. The first step is cutting the squash into thick wedges and coating them with olive oil. Layout your wedges on a baking sheet and give them 30 minutes to roast. While that's cooking, you'll toast your pumpkin seeds over the stove for five minutes. When the squash is ready, sprinkle it with the seeds and drizzle it all with balsamic vinegar. The final touch on this acorn squash recipe is a sprinkle of torn mint leaves that keep everything nice and bright. (Source: www.epicurious.com)