maple syrup - I always use pure maple syrup.melted butter - I use high-quality unsalted butter like Kerrygold, you can substitute butter for olive oil or avocado oil for a different flavor.
ACORN SQUASH INSTANT POT WITHOUT CUTTING SKIN
I like to cut mine into fourths and I leave the skin on and eat it.You can roast them later just like you would pumpkin seeds. Use a large spoon to scoop out seeds and stringy parts and discard them.
Hold the acorn squash carefully and cut it in half with a sharp knife from tip to stem. Then you will have a nice flat top and you can place the squash top down onto a cutting board without it slipping. I think the easiest way is to start by cutting off the stem. This can seem very intimidating and not worth the work, but trust me it is worth it! When picking out an acorn squash look for one with dull dark green skin and a few orange spots. It makes a delicious side dish to a Thanksgiving or Christmas meal as it can be very pretty when served. The flesh has a mild, buttery flavor and it pairs well with many fall spices like ginger and cinnamon. It has a hard green skin and a light orange flesh. This Buttery Roasted Acorn squash is so easy to prepare and looks beautiful on the table. It has a light flavor that is really complimented by the butter and pure maple syrup. It is best when it is served immediately as it can get a bit soggy when stored in the fridge.Īcorn Squash is readily available in the fall months and is a member of the same summer squash family as zucchini. This simple Buttery Roasted Acorn Squash makes the perfect side dish for any fall or winter dinner. It's salty and sweet and pairs well with any protein. (gluten free)
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