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#SHARPER IMAGE COOKING ACORN SQUASH PLUS#

You might not fit all the slices at once, so cook in batches if needed.

Once hot, add the seasoned squash making sure the slices lay flat on the skillet to ensure a nice char.

Heat your cast iron skillet over medium heat.

If you don't have a blackstone griddle don't sweat it! You can use a large cast iron skillet instead! Cook for 10 minutes and then flip and cook for an additional 10 minutes or until the squash is tender.Ĭut squash in half Spoon out seeds cut into strips add melted butter to bowl add rest of ingredients to butter mix together add squash slices to bowl coat squash thouroghly Place acorn squash on the Blackstone griddle cook until squash is tender Stovetop Directions

Add the squash slices to the bowl and coat with the butter mixture.

In a large glass bowl, add the butter.

Next slice the squash into ½ to ¾ inch thick slices.

In a medium bowl, beat together the goat cheese, maple syrup and the 1/4 tsp salt.How to cook acorn squash on the Blackstone griddle When the squash halves are roasted and tender, let them cool in the pan for 10 minutes. Using a pastry brush, baste each half at the 30-minute mark with the brown sugar butter juice that will pool in the middle of each squash. Step 3īake the squash until tender, about 45–55 minutes, depending on their thickness. Rub with the butter, sprinkle with the sugar, and generously season with salt and pepper. Using a sharp knife, score the flesh of each squash. Carefully trim about 1/8 inch off the bottom of each half so each squash will sit flat, cut-side up, in a 12-inch cast-iron skillet or on a rimmed baking sheet lined with parchment paper. Step 2Ĭut each squash in half lengthwise.

#SHARPER IMAGE COOKING ACORN SQUASH PLUS#

Photo by TouchWood Editions ROASTED ACORN SQUASH WITH MAPLE GOAT CHEESE AND PECANSĢ small (each about 1 1/4 lb/565 g) acorn squash, scrubbed 2 tbsp butter 1/4 cup firmly packed brown sugar 1/4 tsp salt, plus more to taste Pepper 1 package (5 oz/140 g) goat cheese, softened 2 tbsp maple syrup 1/3 cup pecan halves Fresh thyme leaves, for garnish (optional) Step 1 Article content Renee Kohlman’s second cookbook, Vegetables: A Love Story. This advertisement has not loaded yet, but your article continues below. “It’s a really good combination of flavours, and it’s so great for fall and looks lovely on a plate.” Whenever Kohlman serves her roasted acorn squash to guests, it’s always a hit.

Cook this: Renee Kohlman’s family-favourite cabbage rollsĪs an added bonus, this dish is fairly simple to make and would be equally at home alongside a Thanksgiving turkey as it would part of a vegetarian feast.Cook this: Renee Kohlman's shaved brussels sprouts salad with crispy chickpeas.Squash is loaded with all kinds of vitamins and minerals.” Related Stories “You have to eat them when they’re in season,” says Kohlman. “So for those of us who have a sweet tooth, it’s a great little vegetable side for sure.”Įnjoying acorn squash is a great way to embrace fall, but the gourd is also packed with nutrients: One cup (205 g) of cooked squash contains 37 per cent of your recommended daily value of vitamin C, 26 per cent of a day’s worth of potassium, nine grams of fibre, and generous amounts of other nutrients, including folate, magnesium and vitamin B. “My mom’s like, ‘This is almost like dessert,'” says Kohlman, laughing.