It’s easy to see yourself making some of these for your next holiday party. The stuffed options also look so festive and cute. These hearty recipes are jam packed with fall flavors making them perfect for a seasonal entree or appetizer. We typically stuff it with ground turkey and add cheese on top for a simple preparation, but there are so many more flavorful options when cooking the acorn squash. A final sprinkle of sea salt flakes and a good grind of pepper is always a good idea.Acorn squash, the sweet nutty vegetable that can only be found in the cooler months is a favorite of ours. Drizzle over a generous amount of the herby oil followed by the toasted seeds and serve with the avo cream, either on the side or spooned over. This easy roasted acorn squash recipe is a delicious fall side dish The squash is seasoned with maple syrup, olive oil, and herbs and baked until tender. Once the squash is cooked, arrange the slices on a large plate.Avo Cream: Whizz all the ingredients together until you have a smooth creamy avocado cream.I like my herb oil to be a ‘drizzle’ consistency, so add oil and juice to achieve this. Herby oil: add the fresh herbs, oil, minced garlic, lime zest, juice and salt to a small food processor and whizz until you have a smooth oil.Carefully turn your squash half way through the cooking in order for both sides to get some colour. Tip onto your baking tray in a single layer and roast until tender, about 20 minutes. Slice the squash into wedges, add to a bowl, add some oil, salt and pepper, mix well.Add to a small baking sheet and bake alongside the wedges until golden, about 20 minutes. Sprinkle with some salt, add the five spice if using and a drizzle with olive oil. Wash the seeds and dry with some kitchen towel. Pumpkin Seeds: remove the fleshy bits from the pumpkin seeds and add to the wedges on the baking tray, these bits will become wonderfully crispy and caramelised.The herb oil can be made ahead but it is best to leave the avo until you are ready to serve to prevent discolouration. Getting Ahead: the pumpkin and pumpkin seeds can be roasted a few days before. Basil and tarragon would be lovely additions too. The easiest way to prepare butternut squash is cut it into two sectionsthe slim neck and the bulbous, bell-shaped bottomand handle each separately. Acorn squash In this flavorful Garlic Herb Olive Oil. In a large bowl, combine all of the ingredients and toss to combine. Then, slice each half into 1/2-inch thick slices. Swop out the herbs by adding your favourites. Parmesan Herb Roasted Acorn Squash is a simple and elegant side dish for any menu, holiday or non-holiday. Cut the acorn squash in half and scoop out the seeds. In a large bowl, pour the seasoned olive oil over the sliced squash tossing to make sure it is all. Stir together the dried thyme, rosemary, oregano, salt and pepper with olive oil in a small. Seasonal Swops: you can butternut or larger pumpkin here. How To Make Parmesan Herb Roasted Acorn Squash 1. If your squash is on the older side, you can peel them once roasted as they tend to get a bit ‘leathery’. The salad might appear quite ‘involved’ but it is really just chopping some herbs and blitzing some avo while your pumpkin is roasting.ĭon’t bother with peeling your squash, if still relatively young, the skins will soften while roasting. I love a bit of texture in a salad and have roasted the squash seeds, which I coated with some olive oil and five spice, until golden and crunchy. The pumpkin is beautifully paired with zingy lime, creamy avo and punchy herbs. Autumn has arrived in Cape Town and so the arrival of some beautiful pumpkins! Acorn squash is a small winter squash with a green exterior and lovely sweet orange flesh in the inside.
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