#Twice baked acorn squash skin
#Twice baked acorn squash plus

While the squash are baking, heat olive oil in a large skillet over medium heat.Bake 50-60 minutes, or until tender when pierced with a fork.or your fingers, if you're desperate), brush all over the cut side of the squash. Combine melted butter, garlic and ½ teaspoon of sage in a small bowl.Slice acorn squash in half, end to end (carefully, as the stem is very hard!) and remove the seeds - though I suggest saving them to roast! I also like to slice a notch off the bottom so that the squash stands upright on its own (see photo in post above for example).This is one of my favorite go-to fall recipes and I URGE you guys to try it out. The end result is a dish that looks fancy and tastes fancy, but requires only a little bit of effort in the kitchen. In the meantime, you can prepare the ‘stuffing’ which will then be divided between the four halves and baked for another fifteen minutes or so. We’re going to be creating a ‘stuffing’ for the squash, so we want the squash halves to stand upright on their own.Īt the very least, the easy(er) part comes next - brush the inside of each half with a sage/garlic/butter mixture (drool) and then roast the squash halves for what seems like an eternity fifty or sixty minutes, until tender. Step three: slice a notch off the bottom (see photo above). But rather than tossing directly in the garbage, might I suggest you roast them to enjoy as a snack lately? I know you’re busy people, so I won’t try and twist your arm (but seriously, so worth the time!). Depending on the size, it can be hard as a rock and cause your knife to go a little out of control (see also: user error). Step one: slice your squash in half, end to end, being mindful of the stem. Yes, I’ll admit that it can be painstaking and time-consuming when you have to slice and dice the whole damn thing, but hey – let’s just keep it easy today, shall we?! We’ll cut this squash in half and call it day. It’s HUGE in flavor and honestly not all that hard - and also gives me yet another reason to turn on my oven instead of turning up the heat!Īt first glance, acorn squash may seem intimidating to cut – but I promise it’s not as difficult as it looks.

#Twice baked acorn squash plus

We’re going to take one of my favorite fall veggies (acorn squash) and stuff it with my favorite fall fruit (apples, duh)… plus a bunch of other delicious things. If you’ve never eaten acorn squash before, I HIGHLY recommend that you start with this recipe (or maybe this one, because it’s sweet and spicy and so damn easy to make)!

#Twice baked acorn squash skin

Today’s squash of choice is acorn - shaped like (you guessed it) an acorn, with ribbed green & orange skin and sweet yellow-orange flesh inside. It’s the beautiful start of comfort food season and the flavors of fall literally make my heart - or um, stomach - sing! It doesn’t even matter what I have on my grocery list each week - there is 100% chance that I come home with at least two types of squash PLUS a pumpkin for roasting. PUMPKIN SPICE EVERYTHING! (!!!!)Īll of this fall produce turns into the most wonderful treats in the kitchen - soups and roasted veggies and donuts and breads and pies. Don’t even try to argue this one with me, friends! Is there even really an argument to be had? All of the apples! Squash of every shape, size and variety! Cranberries and brussels and persimmons, oh my! And of course, my personal favorite…. Well regardless of what season Mother Nature thinks it is today, I’m 100% on board with cooking and baking for FALL right now - i.e., the BEST food season of all. Or maybe it’s really old age that’s the cause of my struggles over here… Usually it’s a struggle to make it to November 1 (an Albano family torture method tradition growing up), but this year it was a breeze! Heck, we even had our AC in the window until recently (….or maybe it’s still in the window and Peter & I both conveniently keep forgetting to remind the other to take it out).īut wait… does that mean it’s actually winter already?! Did we skip fall? I think I’m having a senior moment… how the heck do we even define ‘fall weather’ in New England? There is no consistency and I DON’T UNDERSTAND THESE DAMN SEASONS ANYMORE!!

I mean, I’m pretty sure it was seventy degrees just a week ago or something, right? But then last week it was so cold that we had to bust out our winter jackets and yes, the heat finally went on. Anddddd just like that, our heat is on for the season.