{"id":175,"date":"2022-04-22T17:56:37","date_gmt":"2022-04-22T17:56:37","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=175"},"modified":"2022-10-04T21:49:31","modified_gmt":"2022-10-04T21:49:31","slug":"roasted-acorn-squash","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=roasted-acorn-squash","title":{"rendered":"Roasted Acorn Squash"},"content":{"rendered":"

This recipe makes a wonderful side dish for the fall\/winter seasons and especially for thanksgiving and I love how easy it is to prepare. As you can see in the photos, I prefer making it with the skin on. Once roasted the skin becomes super soft and can be eaten, if you\u2019d rather not eat the skin it easily peels away.<\/h2>\n

Ingredients<\/h3>\n
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2<\/span> <\/span> medium acorn squash<\/span><\/div>\n
4<\/span> tbsp<\/span> extra virgin olive oil 1 tablespoon brown sugar<\/span><\/div>\n
1<\/span> tsp<\/span> salt<\/span><\/div>\n
1<\/span> tsp<\/span> pepper<\/span><\/div>\n
1<\/span> tsp<\/span> paprika<\/span><\/div>\n
1<\/span> tsp<\/span> garlic salt with parsley (Lawry’s Brand)<\/span><\/div>\n
½<\/span> tsp<\/span> cumin<\/span><\/div>\n
½<\/span> tsp<\/span> ground coriander<\/span><\/div>\n
½<\/span> tsp<\/span> dried thyme<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Preheat oven to 400 degrees. <\/p>\n

Clean the exterior of the squash with fruit and vegetable wash. Cut the squash in half and with a spoon remove all the seeds but not any of the flesh. <\/p>\n

Then carefully cut off the stem end then cut into wedges using the natural ridges to guide you. Next, place the wedges on their side in a baking sheet lined with parchment paper or aluminum foil.<\/p>\n

In a small bowl mix the spices together. Transfer the olive oil to a small bowl and use a pastry or silicone brush to oil each wedge, including the skin. <\/p>\n

Then sprinkle with the spice mixture. Flip the acorn squash to the other side and do the same.<\/p>\n

Cook for 15 minutes, remove from oven, flip and cook for additional 10 minutes. Set the oven to Broil and cook for an additional five minutes. Transfer to a serving platter. This dish can be served hot or at room temperature.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":179,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[11],"class_list":["post-175","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-sides"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/179"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=175"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}