![]() Brush both sides of the squash with remaining maple syrup. Flip and bake until tender, another 10 minutes. Bake until the bottom side of squash is golden brown, about 12 minutes. Using a pastry brush, brush 2 tablespoons of the maple syrup over both sides of squash. Place in a single layer on the prepared sheet pan. Using a spoon, scoop out seeds and scrape clean. Using a sharp knife, carefully slice the acorn squash horizontally. Line a rimmed sheet pan with parchment paper. Preheat the oven to 400° F with a rack in center position. Slice the acorn squash halves into 3/4-inch rounds-we’re going for a sunburst or star shape here. Cut the acorn squash in half horizontally and scoop out the seeds and strings, leaving the inside clean.Ĥ. ![]() Use kitchen towels! Lay a clean kitchen towel on top of your cutting board, and another one beneath, to give you additional traction while you cut your squash. If you don’t have a knife sharpener of your own, add one to your wish list right now! Also, a lot of kitchen supply stores host knife-sharpening events, so keep an eye out for one in your area. Here's a few tips for making the cutting process a little safer and easier.ġ. But we think this simple maple roasted squash salad will make a convert out of you-it celebrates squash in all of its delicious sweetness, and comes together quickly and easily. Thick-skinned, lumpy and admittedly a little hard to cut into, winter squash can be weirdly intimidating.
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