Serve sprinkled with queso fresco, cilantro and hot sauce if desired. Return to the oven and bake until the whites are set and the yolks are the desired doneness, about 10 minutes. Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Remove the squash from the oven and crack an egg into the hole of each slice. Directions Prick all over the insides of the squash halves with a fork brush with butter and sprinkle with brown sugar. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small amount of seasoning for the eggs). In a small dish, mix the salt, chili powder and pepper. Put the squash slices on the prepared baking sheet. Remove the seeds with a spoon, creating a hole in each slice (you may need to scoop out a bit of the squash to create the hole). Cut the squash into 4 slices, each about 1/2 to 3/4 inch thick. Slice off the stem and bottom of the squash. Microwave for 2 minutes, then let stand until cool to the touch. Using a chef’s knife, start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. Use a sharp knife to make a few slits in the squash. Arrange a rack in the bottom third of the oven and heat the oven to 375F. Thoroughly wash and dry the acorn squash. Line a baking sheet with parchment paper. 10-4, good buddy.Preheat the oven to 425 degrees F. This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. Leave as much flesh as possible in each half. If the squash are large, they might be a little to big for one person. Instructions Prepare your acorn squash by cutting it in half and coring out the seeds. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. larger squash will need up to 4 minutes in the microwave to soften. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. Soften the squash Place the whole, uncut squash in the microwave and cook on high for 3 to 4 minutes. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks.
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