Day 212: Acorn Squash Roasted Face Up ♥
Just simple acorn squash, adorned with nothing more than salt and pepper, then roasted. And ohhhhh so good in a homespun kind of way. Only the knife work is tricky. Tonight I tried the microwave trick to soften the flesh a bit before slicing open the squash. Maybe more than 2 minutes is needed? It didn't seem to make a difference. Usually, the timing is NOT tricky, an hour at 400F. Tonight it proved to be. I'm learning that: A pizza stone can really mess up heat distribution; since the flame is coming from the bottom of the oven, now I'm experimenting with moving it from the bottom to the top Cooking squash cut-side down (only if no butter or brown sugar is involved, of course) seems to cook the flesh more evenly and creates crispy caramelized edges -- to check for sure, I'll try a side-by-side comparison some time soon. VEGETABLE RECIPES from the ARCHIVES ~ more winter squash recipes ~ ~ more roasted vegetable recipes ~ ACORN SQUASH ROASTED FACE UP Hands-on