It took me about less than ten minutes to get the squash tender, compared to half an hour in the oven. I cooked them in the microwave in five minute-increments, until the squash was easily pricked by a fork. Then I dug up my Pyrex baking pan, poured in a half a cup of water, and placed the halved acorn squash inside the pan. Once that was done, I lopped off the top and the bottom of the acorn squash, so that they could stand upright. I made sure that I scraped all of the strings out since I didn’t want to fight with it when I was ready to eat it. Using a melon baller, I scraped the seeds out and put them aside. I cut the acorn squash horizontally since I was going to make this acorn squash into some sort of bowls. So, acorn squash, cabbage, red bell pepper, onion, garlic, canned mushrooms (since I didn’t have fresh mushroom), Parmesan cheese, olive oil, salt and pepper were the ingredients. After all, there is more than one way to Rome, right? So I guess, by this definition, this post’s title probably should be “Steamed Acorn Squash with Mushrooms, Peppers and Parmesan Cheese” right? But Steamed Acorn Squash with Mushrooms, Peppers and Parmesan Cheese just doesn’t sound as appetizing as Roasted Acorn Squash with Mushrooms, Peppers and Parmesan Cheese. To cut cooking time, I nuked the acorn squash in the microwave instead of roasting it in the oven. I had to tweak Guys’ recipe though, since I only had red bell peppers and I didn’t have goat cheese at hand. So I kept looking until I found Guy Fieri’s recipe in Food Network. But that time, I was just reluctant to put butter in my food. Umm… I have no problem with that except we were on a healthy-eating kick at that time. Well, the thing is, if you look for acorn squash recipes online, the most popular hit is the “Baked Acorn Squash” which is basically melting a stick of butter and brown sugar into the squash. That poor squash sat in my pantry for over a month before I found a recipe to try. Do you like reading about all these squashes? Try to say it out loud… □ I had had butternut squash, zucchini squash, spaghetti squash, yellow squash, but not acorn squash. They look beautiful and taste amazing.A few months ago, I purchased an acorn squash to try, since I never had them before. Since we roast the squash slices on top of the cheese and garlic, they melt down to create a lovely, cheesy crust on the bottom of each slice. We served this to a good friend who isn’t the biggest winter squash fan, and she loved it! Win! The squash smells incredible as it roasts in the oven and tastes even better when done. We roast slices with melted butter, parmesan cheese, and garlic. Our recipe below plays with the buttery, nutty flavor of the squash. Roasted Delicata Squash with Parmesan and Garlic I particularly love delicata squash because its peel is thin and, when roasted, adds a lovely texture to each bite. I’ve heard people describe it as a cross between butternut squash and sweet potato, which seems fitting since it’s nutty and a little bit buttery with a lovely sweetness. What Does Delicata Squash Taste Like?ĭelicata squash is a winter squash that tastes similar to other winter squash, like butternut squash. This dish works equally well for your next weeknight meal or entertaining friends and family over the holidays. It’s delicious with a sprinkle of salt, pepper, and olive oil, but in this recipe, we bump up the flavors and add butter, garlic, and parmesan cheese. It’s easy to prepare, there’s no need to peel the skin, and it cooks quickly. Creamy, sweet delicata squash is my favorite winter squash.
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