Add butter! Drizzle some melted butter along with the maple syrup 10 minutes before it’s done.Spices and herbs: Mix in a little bit of cinnamon to the maple syrup for extra cozy fall flavors! Other spices you can add are a pinch of cayenne pepper, smoked paprika, or fresh herbs.We always like to change it up over here! Here are some ideas on how you can tweak this recipe: You can also use leftovers to make my cozy Fall Harvest Salad, or add it to my mom’s favorite Kale Apple Salad! Recipe Variations Reheat in a preheated oven at 375 degrees F for 10 minutes or in the air fryer. Leftovers can be refrigerated in a sealed container for up to 3 days. When you’re ready to cook, simply roast it according to the directions. You can, however, do some prep work ahead of time! Cut it into slices and store it in a container or resealable bag for up to 3 days. I’d recommend roasting acorn squash the same day you plan to serve it. Now that you are equipped with all the information, let’s move on to the ingredients and the step-by-step instructions! The ideal thickness is about ½ inch thick. Don’t slice them too thin (will not hold their shape) or too thick (will not cook in time).Cut to about the same size for even cooking.Slicing lengthwise will get that “floral” pattern from the wavy ridges.Just continue to push it downwards to split it in two. If the knife gets stuck in the center of the squash, try not to pull it out.Also, use a sturdy wooden cutting board, which is better for knives’ durability. Henckels chef’s knife (I swear, it hasn’t lost its sharpness after years of use). I promise, it’s super easy! I have a visual tutorial below, but before we do that, this is what you need to know: The color should be both green and yellow, but avoid ones with too much yellow as this indicates they are overripe.įirst things first, let’s talk about how to pick and slice a whole acorn squash.It should feel heavy and firm for its size.Look for ones with a smooth exterior and a dull rind.
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