1/19/2024 0 Comments Parmesan roasted acorn squashI sincerely appreciate all the love that has been given to this little blog of mine. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. That support allows me to continue to share my recipes with you. Scroll down and leave me a comment below, I’d love to hear from you! If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation! Make sure to tag me so that I don’t miss it!ĭisclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). A perfect Thanksgiving side dish to accompany your holiday turkey, cranberry sauce and stuffing, or enjoy as a light lunch or dinner when paired with seasonal greens, perhaps a fried egg, or chopped small and tossed along with pasta. In under 30 minutes, this dish will go from the oven to the table. Unlike its cousin, butternut squash, acorn squash has a sweeter flesh and a softer peel – making it the perfect squash for roasting with the peel on – far less fussy than any other winter squash. Harvested in autumn and in season through winter, acorn squash is an acorn-shaped, dark green winter squash, with deep ridges that run from the tip to the base. Stuff the roasted squash halves with the risotto and serve.Acorn squash, hinted with warm nutmeg and herbs, butter-roasted and caramelized with a dusting of parmesan until crisp and golden. (If the risotto seems too dry, just add some more broth). (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined. Slice halves into circles then cut each into a half. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Using a large sharp knife cut acorn squash in half, scoop out all seeds and strings. Add the rice and stir to coat with the olive oil and onion mixture. Add the onions and saute until they are translucent, about 2 minutes. While the squash is cooking, combine melted butter, brown sugar, and cinnamon. Place in the air fryer basket, cut side up, and cook for 15 minutes. Coat the squash with olive oil and sprinkle with salt. Sprinkle lightly with salt dont add too much Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes. Cut the squash in half and scrape out the seeds with a spoon. Put quartered squash on the prepared baking sheet, skin-side down. Lightly oil a baking sheet with olive oil. Toss and roast until fork-tender, 15 to 20 minutes.įor the risotto: Add the olive oil to a large skillet over medium heat. Preheat the oven to 400 degrees F (200 degrees C). Place in a roasting pan along with the olive oil and a pinch of salt. Meanwhile, peel, seed and dice the remaining squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes. Pour water into the pot until it reaches halfway up the sides of the squash. Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). For the squash: Preheat the oven to 400 degrees F.ĭivide 3 of the squash lengthwise and remove the seeds.
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