How to slice acorn squash for roasting?

To cut a whole acorn squash, start by halving the vegetable lengthwise, then scrape out and discard the seeds and stringy fiber from the interior. Using a chef’s or small paring knife, cut off a thin slab of the flesh at an angle. (If the squash is very large, two or more people can work together to cut off an even layer.) Cut the squash into wedges, then cut the wedges into bite-sized pieces.

How to make a squash parmesan?

To cut acorn squash for roasting, first cut the squash in half lengthwise. Then, cut each half into 4 equal wedges. Remove the seeds and stringy fibers using a small spoon or tongs. Using a large chef’s knife, cut each wedge into 1/4-inch thick pieces.

How to roast acorn squash?

Roasting acorn squash is a simple process. First, cut the squash into 1- to 2-inch wedges. Remove the seeds and stringy fibers. Cut the squash into quarters, lengthwise. Then, place the quarters on a baking sheet and add about 1/2 cup of water. Bake the acorn squash in a preheated 400-degree oven until tender, about 30 minutes.

How to roast acorn squash soup?

Roasting the acorn squash in the oven adds a rich, caramelized flavor to this autumn favorite. But you don’t have to limit yourself to soups! Roast the squash until tender, cut it into cubes, toss it with butter and spices, and puree it in a food processor or blender. This roasted squash puree makes for a luxurious addition to any soup, chili, or casserole.

How to roast acorn squash halves?

To roast acorn squash, cut the squash in half lengthwise, remove the seeds, and scrape the flesh away from the skin. Roast the squash cut-side down in a 375-degree oven until tender and golden, about 30 minutes. Turn the squash cut-side up and let it continue to cook until the flesh is tender.