![]() Place the halved squash, cut-side down into the roasting pan and slide on to the middle rack of your preheated 350° oven.īake for 50 to 60 minutes or until fork tender. Use a spoon to scrape out the seeds and fibers and discard.ĭrizzle a medium roasting pan with olive oil and use your fingers to spread it around. With a sharp chefs knife, halve 2 small acorn squash from root to tip. But if you have acorn squash lovers in your house then this is the recipe for you! It can even be prepped the day before and then baked the next day. In fact I did last week when I made them. ![]() BUT I honestly could make a meal out of these. ![]() These will not be gracing our Thanksgiving table, because I’m pretty sure the guys in our family wouldn’t go for it. However I’ve roasted a whole chicken so how hard can it be right? My mother-in-law is still in charge of the gravy, which is probably a good thing since everyone loves her gravy, but I’m making everything else because I’m an overachiever like that. I’m not nervous about it or anything, I just never really roasted a turkey before but whatevs?! Okay, so once- a long, long time ago I did, but it was small and I barely remember it. My in-laws are having their kitchen remodeled and after 20 years of going to their house on Thanksgiving Day, we are having my husbands side over to our home for turkey dinner. This Thursday, I am hosting my very first Thanksgiving. In this spinach Parmesan acorn squash recipe, acorn squash is twice baked and filled with smoked paprika, spinach and grated Parmesan cheese!
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