![]() Sunny Acres Farm grew these yummy squash and I procured them at the Growing Roots Farmers Market in Malvern, PA. A twist on how we usually think of eating acorn squash. This dish would make a great side for your Thanksgiving meal. The squash is roasted in the oven until tender and skin is soft enough to eat. And tossed the acorn squash slices with olive oil and the herb-garlic-cheese mixture. I mixed the fresh herbs with minced garlic and grated Pecorino-Romano cheese. I chopped up about a tablespoon each of fresh rosemary, sage and thyme. Combine Parmesan, olive oil, garlic, oregano, basil, salt and pepper in a small dish until well combined. Spread the squash cubes on a parchment-lined. Then cut the squash in about one-third inch slices.ĭespite it being early November in Pennsylvania, I still have some herbs growing in pots. Cut the squash into 1-inch cubes and toss with olive oil, balsamic vinegar, fresh or dried herbs, and seasonings. I prefer to use a grapefruit spoon as the ridges on the spoon make it easier to scrape out the seeds. Make sure you scrub the squash well as you can actually eat the skin. It does have a relatively low smoke point, so it's important to keep an eye on your level of heat. It has a rich, nutty flavor that compliments the seasonings used in this stew. While good, I was looking for a change of pace. Olive oil is a very traditional fat used in Mediterranean and Italian cooking. When it comes to winter squash we usually focus on butternut squash and pumpkin. The only way I’d ever prepared acorn squash was by cutting it in half, scooping out the seeds and then roasting it in the oven. Green Acorn Recipes: How To Cook Acorn Squash. This year we had a big harvest of squash, including one of my favorites, acorn squash.These roasted slices of acorn squash reminded me a bit of sweet potato fries but are far more healthy for you. We are so grateful to have the garden space that we do so we can eat seasonally easier. All the seasons have so much delicious produce, but there is just something about those fall flavors. MAKING: Place squash rings on baking tray. Place the squash on the prepared baking sheet and roast until a. Directions GETTING READY: Preheat oven at 425☏. In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a baking sheet with parchment paper and drizzle with olive oil. It is great for so many reasons, the foods are fresher, and more flavorful, also they don’t have to be shipped as far as out-of-season produce, which momma nature appreciates. Directions Preheat the oven to 400 degrees F. In a small bowl, mix herbs, garlic and cheese. We enjoy the fruits and veggies that are being harvested in the current season. Cut acorn squash in half and scoop out the seeds (using a grapefruit spoon if you have one). Throughout the entire year, we try our hardest to eat seasonally. Enjoying the amazing flavors that fall has to offer is my main focus, and going on fall walks to soak up the last of the beautiful fall weather. November only happens once a year so let’s enjoy the fall feelings and flavors. Being present in the moment is such a great practice, it can help with anxiety, the feeling of time slipping away and I try to extend that practice into the season. I would be lying if I said my heart didn’t skip a little beat every time I saw one of those posts, but I try my hardest to stay in the current season. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat. The day after Halloween, my IG feed is full of Christmas trees and wintery scenes. It’s about this time of year that I am fighting off the Christmas excitement.
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