Eat immediately, or cool and refrigerate for up to 5 days. 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. Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route). For additional flavor and a little sweetness, add 2 teaspoons brown sugar and teaspoon cinnamon over the flesh of. (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil). Lay both acorn squash halves down, cut side up, on a lined baking sheet and drizzle with 2 tablespoons olive oil, 2 tablespoons unsalted butter, teaspoon kosher salt, and teaspoon ground black pepper. 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. Scoop out and compost the string and seeds. Trim the ends from the squash (top and bottom), then halve lengthwise. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more. Place the stuffed squashes into the oven for 15 minutes. 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. Sprinkle over the top of each acorn squash. In a small bowl, mix together the panko bread crumbs and parmesan cheese. Flip squash and sprinkle cinnamon into the center and dot with butter. Using a spoon, evenly add the stuffing into the acorn squashes. Bake in the preheated oven for 30 minutes. Place acorn squash, cut-side down, on a baking sheet. ![]() ![]() Given its tough exterior and round shape, acorn squash can be a bit. Step one is to slice your acorn squash in half (safely). The method is very similar to roasted spaghetti squash. 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. Preheat oven to 400 degrees F (200 degrees C). Today, I’m showing you how to prepare perfectly roasted acorn squash, with caramelized edges and tender insides. The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish.
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