Bake for 20 – 25 minutes until squash is soft and starting to brown. Arrange the squash on a parchment lined baking sheet. ![]() Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes. Transfer to a jelly roll pan and spread in a single layer. Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated. Place the squash in a large bowl, drizzle the olive oil and spices over, then use your hands to toss the squash and evenly distribute the spices. Preheat the oven to 400 degrees F (200 degrees C). Slice the squash into half moons about a 1/2 inch thick. Preheat the oven to 400☏. Remove the top of the squash, slice in half, and scoop the seeds out of each half. Check your spice rack or herb garden for inspiration, and then let us know what you try! I think the possibilities are endless when for spice combinations, but I’ve tried garlic and fresh sage, cumin seeds and smoked paprika, and cayenne + chili powder + cumin + coriander. Place the squash in a large bowl, drizzle with olive oil and spices, roast until soft. Simply chop a squash in half, scoop out the seeds, and slice into half moons. Acorn squash with savory spices is now one of my favorites. Like delicata, you can just slice the squash into half rings or whole rings and roast with the skin on. Acorn squash is not the worst squash at all. I noticed that acorn has a nutty flavor when you season it mildly, someone even told me they like with just salt and pepper which sounded crazy, but now I get it. But this year I created a naturally sweet acorn squash, with maple syrup. Rinse the acorn squash, cut in half lengthwise, and remove seeds. My first few seasons as a CSA member I even let the acorn sit on the counter until I eventually composted it. Line 2 rimmed baking sheets with parchment. I mostly shied away from acorn, going for naturally sweet butternut and delicata. Scoop Seeds: Preheat the oven to 400☏/200☌, then cut each acorn squash in half (don’t try and cut the stem in half, it’s too tough so just cut around it) and scoop out the seeds with the help of a spoon or an ice cream scoop and discard the seeds. Sure, it tasted great but as an adult I wanted something a little less sugary. ![]() Growing up the only way I had it was drenched in brown sugar and butter. I used to think acorn squash was the worst winter squash.
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