![]() Drizzle the roasted squash with apple cider vinegar dressing.The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started: Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table. This recipe is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash.įind the complete recipe with measurements below. Then, sprinkle the squash with chopped fresh sage and rosemary.īake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)ĭrizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Place the squash halves cut side up on the baking sheet. Line a large baking sheet with parchment paper. Then, use a spoon to remove the seeds and stringy flesh from each squash half. ![]() Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut. ![]() Pierce it several times with a sharp knife. Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip. Just rinse each squash with cool water, and pat it dry. One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling! This method for how to cook acorn squash is simple! Start by turning the oven to 425☏. While it preheats, cut the squash. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do! This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Who says recipes have to be complicated in order to be delicious?! After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Photo credit: Winter squashes in autumn garden, by Studio Barcelona/ roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. When properly cured and stored, the storage lives of acorn, butternut and hubbard squash are approximately five to eight weeks, two to three months and five to six months, respectively. Ripening fruit produce ethylene gas, which shortens the storage life of winter squash. Do not store winter squash near apples, pears or other ripening fruit. Storage temperatures should be 50 to 55 F. What is the proper way to store winter squash?Īfter curing, store winter squash in a cool, dry, well-ventilated location. The high temperature and relative humidity during the curing process actually reduce the quality and storage life of acorn squash. Curing helps to harden the squash skins and heal any cuts and scratches. How do I cure winter squash?Īfter harvesting, cure winter squash (except for the acorn types) at a temperature of 80 to 85 degrees Fahrenheit and a relative humidity of 80 to 85 percent. These injuries provide entrances for various rot-producing organisms. When harvesting winter squash, handle the fruit carefully to avoid cuts and bruises. Harvest spaghetti squash when the fruit color changes from ivory white to golden yellow. Harvest green acorn squash cultivars when the spot facing the ground changes from yellow to orange. For example, butternut squash should be harvested when the fruit are uniformly tan in color. There is a perceptible color change when some winter squash are mature. Mature winter squash have very hard skins that are difficult to puncture with the thumbnail. Harvest winter squash when the fruit are fully mature. Horticulture experts with Iowa State University Extension and Outreach provide answers to frequent questions on all aspects of horticulture, including questions on winter crops. AMES, Iowa - Winter squash can be enjoyed for months when the fruit are properly harvested, cured and stored.
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