Roasted Acorn Squash with Rosemary

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  1. Preheat oven to 375 degrees F.

  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Unfold evenly on a huge baking sheet. Roast, stirring on occasion, until soft right through and evenly browned, 30 to forty five minutes (reckoning on the vary of squash).

  3. Warmth the relaxation 2 teaspoons oil in a runt skillet over medium warmth. Add garlic and cook, stirring, until aromatic but no longer brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Type, alter the seasoning and attend.


Get Forward Tip: Slash squash as much as 1 day forward; store airtight in the fridge.

Kitchen Tip: Get it more straightforward to decrease a pumpkin, acorn squash or other winter squash: pierce in a lot of locations with a fork; microwave on High for forty five to 60 seconds. Use a huge appealing knife to decrease in half. Use away the seeds and stringy fibers with a spoon.

Slash Down on Dishes: A rimmed baking sheet is huge for everything from roasting to catching unintended drips and spills. For easy cleanup and to set up your baking sheets in tip-high form, line them with a layer of foil sooner than each and every use.

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