Roasted Squash Recipes
By lorik
Ingredients
- Variation from Food 52:
- 1 Butternut or Acorn Squash
- Salt
- Olive Oil
- Roasted Acorn Squash with Maple and Red Pepper Flakes:
- 1 medium acorn squash, cored and cut into wedges
- 2 tablespoons olive oil
- 1/4 cup (scant) maple syrup
- pinch salt
- red pepper flakes (to your desired spiciness; I like a good hit)
Details
Servings 2
Adapted from tastingtable.com
Preparation
Step 1
Slice in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil. Roast in halves or thick slices at 375 degrees until a paring knife runs easily through. (Timing will depend on the size and shape.)
Top with one of the topping ideas:
Kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino
Roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime
Candied bacon and pecans + fennel fronds
Variation:
1. Preheat oven to 400° F.
2. Toss the squash wedges in a large bowl with olive oil and maple syrup.
3. Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.
You'll also love
- Radish Mango Salad 4.6/5 (7 Votes)
- French Chicken Salad with Green... 4.6/5 (8 Votes)
- Butternut squash and quinoa soup... 4.6/5 (7 Votes)
Review this recipe