#ACORN SQUASH ROASTED RECIPE FREE#

The overall effect is beautiful and very appetizing. Better still, we suggest having the topping cascade down over the bright flesh of the squash. Spooning the sautéed topping onto the roasted quarters of squash doesn’t require any skill or finesse. Serve this visually appealing side dish with everything and anything. Notice that we added a drizzle of maple syrup instead of brown sugar? We think it gives the dish a soft sweetness that pairs well with the nutty, roasted squash. Ideally, you’re tossing the ingredients in the skillet until they start to soften and give off a pleasing aroma.

The sauté of the fruit and nut topping for this side dish recipe is a quick step that can either happen in advance or moments before you serve. Don’t overcook the topping just a few moments does the trick. Try your hand at our CRANBERRY COBBLER, CRANBERRY-ORANGE SCONES, this CRANBERRY SAUCE or our cheerful MULLED WINE PUNCH. Now, about those fresh cranberries! This recipe uses rather a small amount, so after you’ve made this, put the balance of the bag to good use. We’ve had great success with sun-dried cherries, currants, walnuts, slivered almonds, green onions, leeks, dried figs and Thompson raisins. I used shallots, pecans, dried apricots, golden yellow raisins and fresh cranberries, but don’t forget that other fruits and nuts will work too.

#ACORN SQUASH ROASTED RECIPE FREE#

FRUIT AND NUTSĪs mentioned in the VIDEO attached to this post, feel free to make this recipe your own. Feel free to add your favourite fruit and nuts to this mix. Seriously, cooking the squash could not be any easier. Then simply transfer it to a sheet pan lined with parchment paper and send it off to the oven to bake. Instead, we’re simply removing the seeds, brushing the quarters with oil and adding a sprinkle of kosher salt and black pepper. Unlike our BUTTERNUT SQUASH SIDE, there’s no peeling and dicing. Preparing the squash for this recipe is extra easy. As simple brush with vegetable oil and a sprinkle of seasoning makes this first step super-easy. Click HERE for more nutrition information on the potential health benefits of acorn squash. Loaded with vitamins B and C, this starchy protein-rich vegetable is an excellent source of calcium, potassium and fibre. A member of the gourd family (think pumpkin, zucchini, butternut and spaghetti squash), acorn squash is low in calories but high in nutrients. Best to double the recipe! ACORN SQUASHĮvery time I prepare or am served acorn squash, I fall in love with it all over again. Also referred to as winter squash, ACORN SQUASH is loaded with health-supporting nutrients. About that flavour – you can expect a hit of nutty, sweet, savoury and tangy with every bite. Though the flavour is the standout feature, the colourful combination of dried and fresh fruit, nuts and fresh herbs make it truly remarkable. As with all our recipes, we strive to craft something exceedingly delicious and memorable. We had a couple of things in mind as we gathered the ingredients for this side dish. Remember to tag #weekendatthecottage so everyone knows you’ve got taste! Here are some additional things to consider when you go to make ROASTED ACORN SQUASH WITH FRUIT AND NUTS: Expect big, fresh flavours when these ingredients come together in this tasty vegetarian side dish. We know you’ll be making this roasted acorn squash recipe again and again, so we suggest that you PIN it to a favourite board, BOOKMARK the page for future reference and SHARE it with friends and followers on your socials. Perhaps its most compelling attribute: it is really, really delicious.

It pairs perfectly with everything from vegetarian dishes to meat, poultry, and seafood main courses.

Our easy roasted acorn squash is enhanced with a quick sauté of nuts and fruit.

Simplicity – there are only two steps in making this dish.

Acorn squash is low in calories but high in nutrients.

This sensational side dish is worthy of mention for many reasons. Wait until you try this delicious ROASTED ACORN SQUASH WITH FRUIT AND NUTS. Divide the topping between the pieces of squash, spooning onto each.

To serve: Transfer squash to an attractive presentation plate or platter.

Add pecans and dried fruit, tossing them about in the pan to cook for 2 minutes.

Prepare the topping: Melt butter in a small skillet over moderate heat.

Transfer to oven and bake for 1 hour or until browned and tender. Place onto a parchment-lined baking sheet, cut sides facing up. Brush quarters with vegetable oil and sprinkle with salt and pepper. Cut each in half from stem to end, then scoop out and discard seeds.

1 tablespoon fresh sage, cut into thin strips.

2 acorn squash (about 1 pound), seeded and quartered.

Acorn squash roasted recipe