Roast for 50-60 minutes, or until tender. Sprinkle with sea salt, then add 1 teaspoon of butter and 1 teaspoon of sugar to the center of each squash half. Once cut and cleaned, a half acorn squash can be baked in the oven at 400 degrees F (205 degrees C) for 50 to 60 minutes or until very tender. Eat immediately, or cool and refrigerate for up to 5 days. Place the squash halves flesh-side up on a baking sheet. Roast in the oven for 40 to 50 minutes: When done, the halves will be caramelized and roasted around the edges, and you should be able to easily poke a fork or knife all the way through the flesh. Scoop out the seeds and strings using a fruit scraper or melon scooper. Hold firmly with one hand and cut into half across the length. Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. To cut the acorn squash, wash the squash well, dry with a kitchen towel and cut the top and bottom off. Return the basket to the air fryer and cook at 370☏ for 8 minutes more. Remove the basket, stir the squash and flip the slices. Roast the acorn squash slices in a preheated oven for 5 minutes, flip, then brush with the maple olive oil. Arrange the seasoned squash slices in an even layer in the basket of your air fryer. Sprinkle half of the mixture over the squash slices. Pulse the brown sugar and pecans in a food processor with salt, pepper, and cayenne until finely ground. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). Stir together the olive oil and maple syrup then brush over the squash slices. (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Rub the squash halves with oil: Drizzle them with a little olive oil and use your fingertips to rub it all over the cut surface and inside of the squash. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. When you want to roast your acorn squash at a lower temperature, so a slower cook time can be coordinated with your other meal prep, follow the steps below: 1. Scoop out and compost the string and seeds. Add 1/2 Tbsp brown sugar to each half of the squash. Leftover roasted squash slices may be stored, covered, in the fridge for up to 3 days. Return to the oven until caramelized and fork-tender. Add 1 Tbsp butter to the center of each half of the squash. Roast the acorn squash slices in a preheated oven for 5 minutes, flip, then brush with the maple olive oil, and top with the remaining brown sugar mixture. Place each half directly into the air fryer basket flesh side up. Cut the squash in half and clean out the seeds with a large spoon. Trim the ends from the squash (top and bottom), then halve lengthwise. Preheat the air fryer to 360☏ for 5 minutes. Acorn squash has a deliciously nutty flavor that can be enhanced with something as simple as salt and pepper or sweetened with brown sugar and cinnamon. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish.
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