7/28/2023 0 Comments Herb roasted acorn squashYou can even add maple syrup if you prefer them sweet! You can keep the seeds plain or drizzle them with a bit of olive oil, salt, and pepper. Spread the seeds in a single layer on a baking sheet lined with parchment or a silicone mat. Pull the seeds from the stringy membrane, rinse them clean, and pat them dry with a clean cloth. While your squash roasts you can prepare the seeds and roast them along with the squash for the last 10 minutes of the cooking time.Place them in the oven (flesh side up) and roast for 40-50 minutes.Flip the squash halves so the flesh is facing up and brush the squash flesh with the remaining melted butter, the maple syrup, and give them another pinch of salt and pepper.Brush the skins with some of the melted butter and sprinkle with salt and pepper. With the seeds removed, place the squash halves on the prepared baking sheet with the skin side up.Reserve the seeds and follow the instructions below for roasting them (toss the stringy membrane in your veggie scraps for flavourful homemade broth!). Use a spoon to scrape out the seeds and stringy membrane.When you arrive at the thick top stem just pull the two halves apart and the stem will split cleanly (no need to try and slice through it). Slice the squash in half from stem to stem.
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