The temperatures have dropped, the sun is setting earlier, and especially here in New England the leaves are falling. What does it all mean? We are deep into autumn, and it’s time to embrace all the autumn vegetables, especially squash.
One of my favorite ways to prepare most varieties of squash is to roast them. I love how roasting brings out the nutty flavors of the squash, and I can’t resist those caramelized edges.
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Acorn squash is a prime candidate for roasting because it has a natural sweetness that gets even sweeter when it’s roasted. It’s also a good candidate for a flavorful topping, like the pine nut, honey, and lemon dressing my colleague Test Cook Mark Huxsoll developed for his Roasted Acorn Squash with Pine Nuts, Honey, and Parsley recipe.
Instead of simply halving or quartering the acorn squash, Mark calls for cutting it into wedges, which ensures lots of those caramelized edges I referenced above.
Roasted Acorn Squash with Pine Nuts, Honey, and ParsleySimplicity is key. And so is an inspired (but easy) topping.
You might want to jump right in and just split the squash in half, but safety first. If you start by cutting a thin slice from the end of the squash, you’ll be able to stand the squash on the flat side, which means it won’t wobble around when you cut into it.
From there it just takes a little rocking of your knife to split the squash in half. And after you scoop out the seeds, cutting the halves into wedges is a cinch.
Here’s how to do it.
Cut ¼-inch-thick slice from stem end of squash to create flat side.
Place squash flat side down on cutting board and halve lengthwise.
Scrape out seeds, then cut each half into 4 wedges.
With your squash all prepped, you’re ready to use it in Mark’s recipe or another roasted acorn squash recipe, such as our Maple-Glazed Acorn Squash.
Happy squash season!