They're optional, but very good if you're like me and like flavours with a little kick. Coat acorn squash with 3 tablespoons of Pesto Infused Olive Oil, sprinkle salt and pepper and place cut side down on the foiled baking sheet. 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.Parmesan: Parmigiano Reggiano has the best flavour.You could use garlic powder if you don't have fresh garlic on hand. Toss cubed, roasted squash into salads, puree it as an oil replacement in baked goods, or stuff it with quinoa or rice for a vegetarian main dish. garlic: fresh cloves are definitely the best. Squash can be baked or roasted in the oven, as well as cooked in the microwave for a quick side dish.olive oil: tossing the squash slices with olive oil first helps the garlic, Parmesan and herbs to stick.
Roast the squash for 50 to 60 minutes or until it’s caramelized and easy to poke with a fork. Then sprinkle the five spice powder and salt across the top. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple. Place the squash in a 9x13 baking dish or a parchment lined sheet pan and brush with the olive oil.
acorn squash: you'll cut thick slices about ¾ inch thick. In the fall, sweet and slightly caramelized baked squash is a real treat.
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!
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