Roasted Acorn Squash
Ingredients:
1 medium acorn squash (about 800g-900g)
1 teaspoon za’atar
1/2 teaspoon dried parsley, more for garnishing
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
2 tablespoons olive oil
freshly cracked black pepper
1/4 to 1/2 teaspoon flaked salt or coarse sea salt
red pepper flakes
parmesan cheese, grated (optional)
Bake: 180C 35 – 40 minutes
Prep: In a small cup or small bowl, add in the za’atar, parsley, paprika, and garlic. Stir with a spoon to blend. Set aside.
Method:
1. On a cutting surface, cut off a small piece from the top and bottom of the cleaned acorn squash. Remove the top with the stem, or save it to use as a garnish for later. Set it aside.
2. Next, cut the squash in half, lengthways. Use a spoon to scoop out the seeds and excess flesh on both halved pieces. Now, cut each piece in slices (about 1 cm thick or so) with the skin on (with the largest part/the flesh of the squash facing down towards the cutting surface). You can make half moon slices or cut in full circular slices.
3. On a baking tray, dip a pastry brush in the olive oil and lightly brush oil on the baking tray. Add all of the sliced squash to the tray. Then, brush the rest of the olive oil on each of the slices.
4. Generously sprinkle the spice blend all over squash slices.
5. Add fresh cracked pepper and salt.
6. Bake for 35 – 40 minutes, turning the cut pieces over with a spatula at the halfway point. Bake until squash is fork tender, and edges are crisp. Remove from the oven and let it rest for 5 minutes before serving. Garnish with parsley.
7. Add red pepper flakes and flaked salt to taste. Sprinkle parmesan cheese on top, and enjoy!
*Tips: Don’t know what to do with the acorn squash seeds?
Don’t bin them, you can soak them in cool water to remove the excess flesh, and roast the seeds in the oven.
The acorn squash seeds are very nutritious — full of fibre and magnesium and other nutrients. They are easy to roast in the oven with a bit of olive oil or any neutral oil. Get the seeds crisp and you can eat them whole!
Original recipe by Madison of FASHION TALES blog. This is part of a culinary book series.
