Arrange them - in a symmetrical design or in a casual pile - on a large serving platter or on individual salad plates, with two or three slices per portion. Let the squash pieces cool on the pan until you’re ready to serve. Bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges. Drizzle the 2 tablespoons oil over and sprinkle on the salt and toss to coat the squash with the seasonings, then spread them out to lie flat, not touching.īake about 20 minutes, then flip the pieces over. Put all the pieces in a pile on a large baking sheet, preferably non-stick, or lined with parchment or a non-stick silicon baking mat. Place each half cut side down trim the ends, then cut semi-circular slices of squash, all about one-inch thick. With a sharp, heavy knife, cut the squash in half lengthwise and scoop out all the seeds and fibers. (If you are roasting a smooth squash like butternut, remove all the peel.) You don’t need to peel more than this: it will help the squash cook faster and looks nice too. Or toast them while the squash is roasting, or after.) To prepare acorn squash: With a sharp vegetable peeler or paring knife, strip off the peel from the top of the ridges of the squash. (As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a sheet pan and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant.
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