Drizzle some more maple syrup over the top if you like a little more sweetness. It can easily be mushed into baby food as well. This roasted acorn squash should melt in your mouth. If you do flip them, add some water to the bottom of the pan to prevent the pan from burning and make clean up easier. You can add more maple syrup after they are done cooking. The maple syrup and oil will leak out but it is fine.
COOKING ACORN SQUASH IN A CONVECTION OVEN SKIN
Note: If the flesh is browning too quickly, either lower the rack (easier said than done when the oven is hot) or turn the squash over where the skin is exposed. A fork can easily go through the flesh when it is done. Zest half a lemon and sprinkle the zest in the 4 halves.ģ) Roast for 45 minutes to an hour at 400 degrees. Add a pinch of Tuscan Himalayan Pink salt or a pinch of sea salt and a pinch of fresh rosemary and sage. You can use more maple syrup if you love sweet squash. You can roast the seeds too if you wish.Ģ) Drizzle the inside of squash with coconut or olive oil and add about 1/2 teaspoon of maple syrup to each half. Scoop out the seeds with a spoon and set aside. You will need to put some muscle behind it since the squash can be tough to cut. Select a large, sharp knife to cut the squash in half. Directionsġ) Wash the squash well with a vegetable cleaner. You can follow the directions below to roast butternut squash or pumpkin as well. It is very difficult to do with all the grooves.īutternut squash is much easier to peel. Serving your soups or stuffed dishes in the skin allows for a lovely presentation so do not peel the acorn squash before roasting. Plus, your breads and meals taste so much better too. Roasting vegetables at home allows you to control how much sugar or salt is in your food. If I am stuffing the squash, I also add some of my Tuscan Himalayan Pink salt or fresh sage and rosemary to enhance the flavor. I love adding some cinnamon, lemon zest, Hand Harvested fleur de sel, and maple syrup and to create a delicious purée for my breads or stuffed squash dishes. If you have a race coming up, eat some squash since the B1 is crucial for converting sugar to energy and helps with muscle cramps. I highly recommend trying this and now is the perfect time since it is fall.Īcorn squash is very nutritious as well as tasty. This bright green acorn shaped fruit is rich in vitamin C and A, folate, magnesium, Thiamin (B1), B6, pantothenic acid (B5), manganese, and potassium. I grew up eating pumpkin pie mix and squash purée out of a can so I figured it was hard to do but it is so simple. Roasting squash is very easy to do and only takes about 5 minutes to prepare before popping them in the oven.
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