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Roasted acorn squash recipe chowhound12/31/2023 Sprinkle with the cilantro and serve immediately over steamed rice.Remove the pan from the heat and stir in the lime juice. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.the wedges into a large baking dish then. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer. squash in half and use a spoon to scoop out all the seeds from the middle. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Place each half on a lined and rimmed baking sheet, cut-side-up. Heat the oil in a large frying pan over medium heat until shimmering. Roast the acorn squash: Cut each squash open and scoop the seeds out.Steamed white rice or steamed brown rice, for serving.1/4 cup coarsely chopped fresh cilantro.2 teaspoons freshly squeezed lime juice Quick and Easy Side Dish Vegetable Side Dishes Roasted Acorn Squash By Kristen McCaffrey Updated on Roasted Acorn Squash is wholesome, savory, and beyond delicious.1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes.1 (13- to 14-ounce) can unsweetened regular coconut milk.1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece).2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips.1 1/2 teaspoons kosher salt, plus more for seasoning. This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes. Game plan: Check out this CHOW video on safe ways to cut hard squash. Heat the oil in a large frying pan over medium heat until shimmering.
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