Roasting acorn squash 4001/22/2024 I have updated the recipe to show HOW to roast a winter squash face down versus the technique used in 2005. And the tips did come in - and over time, so much more experience with roasting the sweet winter squashes. Roasting the squash with olive oil and a little bit of salt and pepper really brings out all the flavors. The natural sweetness of the squash pairs well with a variety of flavors and spices, making it easy to customize to your own tastes. (Good thing squash are cheap, now!) But if anyone's got tips - chime in!ΔΆ012 Update: During A Veggie Venture's first year of exploration, I tried one way after another to roast winter squash. Roasted acorn squash is packed with vitamins, minerals, and fiber, making it a great addition to any meal. Is there no definitive way to consistently successfully bake an acorn squash? It shouldn't be this hard! I'm not done yet. The rim, however, had passed from caramelized into charred and certainly wasn't edible. (Dontcha just love eating one course at a time?) So today I roasted acorn squash, face-down, for an hour at 400F - and the flesh was perfectly ready to eat and quite delicious. Turn the oven broiler on and place the squash in the oven for another 10 minutes. After 40 minutes, remove the squash from oven and add a slice of butter and some honey. It should NOT be this hard! On Day 212, I roasted acorn squash, face-up, for an hour at 400F - and another half hour was needed before they were ready. Place the squash on a baking sheet cut side up and roast it for 40 minutes at 350 degrees. 2005: And so continues the exploration of how to realiably, consistently, cook acorn squash.
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