make ahead mashed acorn squash casserole recipe

This is one of those “fun to make” dishes, by the way. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Generously coat two baking sheets with nonstick spray. But if your family is close like mine, they won’t be afraid to share. Place into microwave and cook on high for 9-11 minutes, or until squash is tender Remove, and set aside for about 10 minutes to cool. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. With the other, use a large knife to halve the squash lengthwise. If the squash are large, they might be a little to big for one person. Step three: Halve the squash.Place the squash on a cutting board and hold it steady with one hand.

While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. Use a handheld mixer to combine and whip until squash is light and fluffy, about two minutes. nutmeg, and a generous pinch of kosher salt to the squash. Add ½ cup salted butter, ¼ cup brown sugar, ½ tsp. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. When cool enough to handle, scoop out the flesh of the acorn squash and place in a large mixing bowl. Pierce the squash at several parts over the skin using a good quality knife, into the flesh of the squash, which will help with the steam build up as you bake the squash. Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. Wash the squash and dry using a paper towel. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme.

So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks. Ive roasted and pureed butternut squash before, but this recipe is definitely a step up (probably thanks to the butter and sugar).

Make ahead mashed acorn squash casserole recipe