I hate to say it, but the last time I wrote a post From The Kitchen featuring content from #ChefAdrian was in April of this year. I think we can all agree that is way to long to go without hearing from this mastermind (❤️). That said, with Thanksgiving this week I’ve picked his brain on a delicious side he made for us a couple of weeks ago that would be perfect for your table!
Acorn Squash. Gotta love it, the festiveness around the beautifully shaped fruit and the delicious tastiness it can bring to all our festive dishes. I can also appreciate the tough, outer shell and delicate inside that brings a definite warmth either to your table or to your tummy. It’s also very easy (even for me!) to work with as a food item, especially when the average American can spend up to seven hours cooking a Thanksgiving meal (umm, what?). So lets not do that and include Acorn Squash as an easy side with three delicious toppings to choose from as your appetizer or side at Friendsgiving or Thanksgiving dinner.
ROASTED SQUASH TOPPING IDEAS
Roasting Instructions + Ingredients
- Heat the oven to 375°F. Arrange a rack in the bottom third of the oven and heat to 375°F.
- Cut the squash in half from stem to tip. Place the squash on a cutting board. Using a chef’s knife, start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. Continue cutting around the acorn, through the tip, ending up on the other side of the stem. Do not try to cut through the stem.
- Break the squash in half. Put down your knife and hold the squash in both hands. Pull the two halves away from each other, cracking the shell at the stem. The stem will stay with one half and leave the other half clean; you can trim away the stem if you want, but I usually leave it in.
- Scoop out the seeds. Use a sturdy spoon to scrape out all the seeds and stringy bits from inside both squash halves.
- Rub the squash halves with oil or butter. Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash.
- Season with salt and pepper. Sprinkle both halves generously with salt and pepper.
- Roast in the oven for 45 to 60 minutes. Roast until the halves are caramelized and roasted around the edges, 45 to 60 minutes. You should be able to easily poke a fork or knife all the way through the flesh.
- Seasonal toppings. Serve immediately or just in time for Thanksgiving dinner. Feeling festive? Try these different toppings that pair well with any squash:
- Roasted Squash with Toasted Almonds, Roasted Garlic & Brown Butter-Sage Sauce
- Roasted Squash with Gorgonzola, Honey & Toasted Pumpkin Seeds
- Roasted Squash with Fried Prosciutto, Balsamic Glaze & Grated Pecorino
This is some seriously good eating that pairs well with all of your Thanksgiving goodies! Looking forward to shoving these in my face all season long, for sure.