Season with salt and pepper and mix through. In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Set aside to gently cool to room temperature, about 10 minutes. Continue to cook the butter until the butter foams and turns brown and smells nutty, about 5 to 8 minutes, being careful not to burn. While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Place the squash into the oven and roast until golden and fork-tender, approximately 20 to 25 minutes. Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Place the quartered acorn squash in a large bowl. Have fun experimenting with it.In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside. You can use cubed acorn squash in place of sweet potatoes in many recipes. After 10 minutes, flip the squash pieces over and cook for another 5 – 10 minutes or until the squash is fork-tender. Place in the oven and cook for 10 minutes. Spread the acorn squash pieces out evenly over the cookie sheet. Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Place acorn squash cubes on a large cookie sheet with raised edges.ĭrizzle olive oil over the acorn squash.
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