What To Serve With Acorn Squash
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Acorn squash might be the overlooked middle child of the squash family, but that doesn’t mean she can’t shine bright on any weeknight dinner table. With a tender edible skin and a soft creamy interior, this often-ignored squash is a perfect canvas for both sweet and savory flavors.
While you can poach, stew, or steam it, the best way to cook acorn squash is to roast it. High heat and a bare metal sheet pan impart a gorgeous caramelized crust to the surface of the squash, giving it great texture and flavor contrast. Many recipes choose to roast the squash in two halves, but I prefer to cut it into slices. After all, more surface area means more caramelization and more overall flavor.
Start by preheating the oven to 450° with the rack in the middle position. This may seem ridiculously hot, but keep in mind that the goal here is to get the squash perfectly caramelized and tender at the same time. In testing, I found that lower temperatures resulted in squash that was cooked through before it began to caramelize.
Cut the squash in half vertically through the stem. Using a spoon, dig out the seeds and any loose innards and discard.
Slice each squash crosswise into 3/4"-thick slices. The skin is edible, so there’s no need to peel. Meanwhile, in a large bowl, stir together the butter, brown sugar, and salt. If you’re choosing the savory route, stir in the garlic powder, paprika, and black pepper. If you’re going sweet, add the cinnamon. Add the squash and toss to coat all sides with the seasoning.
Spread the squash onto a bare metal baking sheet. (Keep in mind that a darker baking sheet will help achieve the desired caramelization.) Make sure the squash is spread evenly across the baking sheet with cut sides facing down. Spoon any remaining seasoning over squash.
Roast the squash for 15 to 20 minutes, watching closely after the first 15 minutes to monitor the caramelization. (Depending on your oven and the color of the pan, any residual butter on the perimeter of the pan may turn black and start burning, but the butter coating the underside of the squash should not burn before it’s nicely caramelized!)
Remove the squash from the oven and, using a heatproof fish spatula, flip squash over to reveal its beautifully browned bottom. Let cool on the pan for 5 minutes before serving.
Full list of ingredients and directions can be found in the recipe below.
Any leftover squash will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a nonstick pan over low heat.
medium acorn squash (about 1 1/2 lb.)
unsalted butter, melted
light brown sugar
kosher salt
garlic powder
paprika
freshly ground black pepper
unsalted butter, melted
light brown sugar
kosher salt
ground cinnamon
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