#TWICE BAKED ACORN SQUASH SKIN#

Just be sure you wash the squash really well before you cook and eat it. However, you can wipe it down with some water and bleach mixture to keep that mold from forming.

#TWICE BAKED ACORN SQUASH SKIN#

And not in the Mason Dixen way.Īlso, soft spots and even mold growing on the skin is a good hint, too. That’s the first hint your squash is going south. Thankfully nothing started to form on the skin. Long enough to make me question the edible-ness of the squash. So, I don’t feel so bad that my squash was in the pantry for a while. And away from fruits that produce that ethyl whatever stuff that makes things ripen faster. Of course you knew I was going to look this up.Īfter curing the squash, which is leaving it to dry in 80 to 85 F temps for 10 to 14 days, the squash can last 2 to 3 months if stored in a cool and dry place, like a pantry. I mean, don’t they last a while in the pantry? Does anyone really know how long they last in the pantry? It’s been there an embarrassingly long time. So, I had this butternut squash in the pantry. The sweet squash is combined with prosciutto, goat cheese, and shallots then topped with Gruyere cheese for a truly scrumptious side dish. The spinach helps big time to bulk up the mash, but next time I’m totally adding pancetta or bacon or both.Īnd of course there’s the Parm.Twice Baked Butternut Squash is a twist on the twice baked potato. It’s a subtle smokiness that is absolutely mouthwatering. I’m a huge fan of smoked paprika in pureed sweet potatoes and squash. I like to add more black pepper over mine.Īnd because I had chives on hand, I snipped some and sprinkled it over top. Or until cheese has melted and squash filling is warmed throughout. I did not chop mine, but you can if you choose!Ĭook, stirring often for 3 to 4 minutes or until tender and wilted.ĭivide the filling among the four squash skins and sprinkle with a teaspoon or more of Parmesan.īake in the over (at 350 degrees) for 30 minutes. (I squeezed mine through my garlic press.)Īdd two loose cups of (washed and dried) spinach leaves. Melt a tablespoon of butter in a 10-inch skillet, add 1 clove of finely minced garlic and cook for 1 minute. Place the skins, cut-side up in the roasting pan and set off to the side. I wipe out any liquids leftover from roasting with a towel and drizzle a little bit more olive oil into the pan so the skins do not stick during their second baking. …1/4 cup freshly grated or crumbled Parmesan cheese, 3/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. To the squash flesh, add 2 tablespoons of butter and give it a quick mash to incorporate the butter. So I’m obviously adding spinach and Paremsan, but crispy bacon or pancetta would be SO good too. I want to point out that because of we discard the seeds, it leaves a little more room to add in fun mix-ins. Use a spoon to scrape as much of the flesh out of each squash half. … invert them and transfer to a platter to cool a bit. Place the halved squash, cut-side down into the roasting pan and slide on to the middle rack of your preheated 350° oven.īake for 50 to 60 minutes or until fork tender. Use a spoon to scrape out the seeds and fibers and discard.ĭrizzle a medium roasting pan with olive oil and use your fingers to spread it around. With a sharp chefs knife, halve 2 small acorn squash from root to tip. But if you have acorn squash lovers in your house then this is the recipe for you! It can even be prepped the day before and then baked the next day.

In fact I did last week when I made them. BUT I honestly could make a meal out of these. These will not be gracing our Thanksgiving table, because I’m pretty sure the guys in our family wouldn’t go for it. However I’ve roasted a whole chicken so how hard can it be right? My mother-in-law is still in charge of the gravy, which is probably a good thing since everyone loves her gravy, but I’m making everything else because I’m an overachiever like that. I’m not nervous about it or anything, I just never really roasted a turkey before but whatevs?! Okay, so once- a long, long time ago I did, but it was small and I barely remember it. My in-laws are having their kitchen remodeled and after 20 years of going to their house on Thanksgiving Day, we are having my husbands side over to our home for turkey dinner. This Thursday, I am hosting my very first Thanksgiving. In this spinach Parmesan acorn squash recipe, acorn squash is twice baked and filled with smoked paprika, spinach and grated Parmesan cheese!

Twice baked acorn squash