Roasted Acorn Squash With Thyme Food

PARMESAN ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
• Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

ROASTED ACORN SQUASH WITH THYME

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.

PARMESAN-ROASTED ACORN SQUASH

Steps:

• Heat oven to 400°F
• On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
• Sprinkle with the Parmesan.
• Roast the squash until golden brown and tender, 25-30 minutes.

ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC

Steps:

• If you don't have any pre-roasted Thanksgiving leftovers --
• Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
• Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
• Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
• At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
• Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
• Gently mix all. If it is too thick add a little more milk and adjust seasonings.
• Allow this to gently simmer for about 5-8 minutes.
• Turn off the heat.
• Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
• Serve piping hot with little cubes of gruyere scattered over the top.

HERB ROASTED PARMESAN ACORN SQUASH

Steps:

• Preheat oven to 400℉.
• Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
• In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
• Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
• Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.