Remove from the grill and arrange on a large platter. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. This easy dish calls for acorn squash, brown sugar, butter and maple syrup. Flip the squash slices cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.īrush the squash slices with the glaze and flip. Whip up the perfect fall side dish for dinner tonight. Cook until dark grill marks appear, about 10 minutes. Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Add the salt and pepper, and, if using, one of the optional spice blends and mix well. Cut them in half if they’re larger than 4-inches wide. Place the squash slices into a large bowl and drizzle with the oil. Slice the squash into 1-inch wide slices. Slice squash in half and scoop out the seeds with a spoon. Use a large heavy knife to slice off the stem and bottom ends of the squash. Place the squash slices on the grill and cover. Place oven rack in the lower half of the oven and preheat oven to 425 (220C) degrees. Toss with your hands to make sure the slices are evenly coated. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Drizzle the reserved 1/4 cup of melted butter over the squash. Place the squash, cut sides up, on a sheet pan. Sprinkle the spice mixture over the squash slices. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Microwave (optional) Poke a hole on the skin with a knife to serve as a vent valve, and microwave the acorn squash. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Clean Rinse the squash with water to remove any dirt and debris. Scoop out the seeds with a spoon and discard. Set aside 1/3 cup of the glaze for drizzling at the end.Ĭarefully halve the squashes from the stem to the bottom. Remove the glaze from the heat and let cool. Bring to a simmer and cook for about 4 minutes to reduce slightly. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Remove 1/4 cup of the melted butter and reserve. Melt the butter in a small saucepan and turn off the heat. Roast those squash slices in a hot oven until soft and tender.Preheat a grill for cooking over medium heat. It'll become an absolute favorite in your house! Just grab an acorn squash. This recipe is so super quick and simple. Was that last one going a little too far? Quit challenging me on semantics and get in your kitchen! You've got a side dish to bake. Though it's wickedly decorated, and entirely more handsome than Bradley Cooper, it also smells like Teen Spirit and tastes like a roasted rainbow. Which is why this Winter Squash Slicesrecipe, flavored with brown sugar, olive oil, and a smattering of anise stars isn't just the sort of side dish you oogle over. We must set high standards for ourselves. First, start by preheating your oven to 400 degrees F and lining a large baking sheet or sheet pan with parchment paper. ![]() This is not too much to ask from a plate of veggies, people. And it should look like Ty Pennington got hold of it and gave it a style makeover. It should make you feel like a million bucks. Got Stars? How about blossoms? You'll be seeing both with this totally groovy Winter Squash side dish!
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