They're optional, but very good if you're like me and like flavours with a little kick. Sometimes, acorn squash can be slightly bland, so it needs bold flavours to complement its natural sweetness and creamy texture.ĭepending on your squash and your family's tastes, you may want to add a little heat with a small amount of dried red pepper flakes. fresh herbs: rosemary, thyme, oregano or sage or a combination of these herbs.Īcorn squash has a slightly sweet flavour and, when cut crosswise, forms appealing, almost flower-shaped slices.If roasting squash halves, place cut-side down on a baking sheet. Ingredients 1 large (1 1/2-pound) acorn squash 2 tablespoons olive oil 1 1/4 teaspoons kosher salt, divided 1/4 teaspoon black pepper 8 medium-size fresh sage leaves 8 very thin prosciutto. Drizzle wedges or cut sides of squash halves with olive oil and season with salt and freshly ground black pepper. Parmesan: Parmigiano Reggiano has the best flavour. Cut squash in half through the stem and scoop out seeds.You could use garlic powder if you don't have fresh garlic on hand. garlic: fresh cloves are definitely the best.olive oil: tossing the squash slices with olive oil first helps the garlic, Parmesan and herbs to stick.acorn squash: you'll cut thick slices about ¾ inch thick.This is also very delicious with delicata squash, butternut squash, and kabocha squash.Let's get started on this baked acorn squash recipe! Here's what you'll need to make this easy side dish, perfect for your holiday meals! You can substitute a variety of squash for the acorn squash.I recommend allowing to come to room temp before serving (or soaking the jar in a warm water bath for 15 min) so it is easy to drizzle over the roasted acorn squash The tahini sauce can be made up to 48 hours in advance.Put the acorn squash wedges on a baking sheet in a single layer. Toss the acorn squash wedges in olive oil and cinnamon. Cut acorn squash in half and scoop out the seeds. Smoked paprika can easily be substituted for regular paprika. Line a baking sheet with parchment paper.Heck, this could be a fantastic main dish paired with some beans and a ton more veggies.Įven if I can’t get my hubs to love it, if you like tahini, I know you will! Brush mixture onto both sides of the acorn squash wedges. Place slices in a large bowl add oil, chili powder, cumin, paprika, 1/2 tsp. The creamy tahini sauce pairs perfectly with the paprika-spiced roasted acorn squash and makes for a perfect side dish. Preparation: Preheat the oven to 400°, and line a large baking sheet with parchment paper. In a bowl, whisk together honey, soy sauce and chili flakes. This roasted squash recipe is dairy-free, gluten-free, and vegan. Now that we are in squash season, I’ve been roasting squash left and right because healthy acorn squash recipes are a love language and we all need to speak it. I’ve spent years trying to sway him and while I do think that he will eventually come around (tastes change right?), in the meantime, I’ve taken to making dishes for myself that I can slather with tahini in some form of another. I freaking love tahini and every single thing about it. Cut the squash in half vertically, and scoop out the seeds in the middle. Line a baking sheet with parchment paper. I mean, this is a man who lives for all nuts, seeds, nut butter, and even seed butter but when it comes to tahini, he turns his head. Preheat the oven to 400 degrees F (200 degrees C). Working in batches as needed, cook them (uncovered) directly over the fire until. Who hates tahini? I mean, he will eat it in hummus or baba but for the most part, he really doesn’t like it. Toss the squash wedges with the oil and season them generously with salt. It makes me so sad to say this but my husband sort of kind of really hates tahini. Naturally dairy-free, gluten-free, and vegan. Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a. Halve the squash and scoop out and discard the seeds and strings. A healthy and easy side dish recipe, you will love this paprika-spiced roasted acorn squash drizzled with garlic tahini sauce. Directions Preheat oven to 425 degrees F.
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