How to prep an acorn squash for roasting
How to prep an acorn squash for roasting
Acorn squash have thick, ribbed skins that make them seem tough to peel. Here's how to cut one into half-rings for roasting in the oven.
Start by slicing the squash in half lengthwise.
Remove the seeds from each half with a spoon, taking care to scrape away all the stringy fibers.
Use a vegetable peeler to remove the squash's skin along the ribs. Don't worry about being too neat here. The skin is edible and leaving some on looks nice.
Put the squash flat on your cutting board and trim off each end.
Next cut it into 1-inch slices.
Toss the squash with any spices you like -- cinnamon, cardamom, cumin -- a little salt, sugar and a oil or melted butter.
Spread the slices evenly on a sheet pan.
Roast until they're tender and brown in spots.
Unlike their summer squash cousins, which are harvested when thin-skinned and immature, winter squash are left to mature late into the growing season (pumpkins are picked after the first frost).
With fully developed seeds (that must be scraped out before cooking) and tough, rind-like yet edible skin, winter squash can last for months if kept cool and dry.
Some winter squash varieties to look for are butternut, buttercup, delicata, spaghetti squash and pumpkin.
