I am embracing all things fall! Eating fruits and veggies that are in season has become one thing I am trying to practice regularly. So when I saw these acorn squashes at the store, I knew I wanted to experiment and create something new. And what better time is there than to start creating a new side dish for my Thanksgiving table. I hope you all will enjoy it, as much as I enjoyed creating it.
I love how this dish holds up specially when things get hectic during the upcoming holidays. This dish can be served HOT, WARM, or ROOM TEMP. It's all quite tasty!
Another plus is that leftovers can be made into a dessert. YEAH!! It just keep getting better, RIGHT?! 😊😋
2 Acorn Squash
2 Sprigs of Thyme
2 TBS Maple Syrup
4 TBS Olive Oil
**Additional seasonings that are added right before serving are Maldon Salt and freshly cracked Pepper. This will balance the flavors and make it even more tasty.
1) Preheat oven to 450F and prepare a baking sheet with a parchment paper.
2) Wash/Clean and cut the acorn squash into wedges ( I used the shape of the acorn squash as a guide to cutting my slices ) and place it in a bowl.
3) Season the acorn squash with thyme, maple syrup, and olive oil. Toss to combine and place it on the parchment lined baking sheet.
4) Place it in the oven to roast for about 30-40 min. They need to be fork tender and caramelized.
****While the acorn squashes are roasting, start working on the crispy topping. Although you can skip this step but I wouldn't recommend it, the added texture takes this whole dish to another level.
Ingredients for the Topping:
1/4 cup Sliced Almonds
1/4 cup Pumpkin Seeds
1tsp Maple Syrup
1/2 TBS Olive Oil
1tsp Rosemary ( roughly chopped)
1)Preheat oven to 300F and line a small sheet pan with parchment paper.
2) Measure and place all of the ingredients in a bowl and toss to combine.
3) Pour onto the sheet pan and spread it out a bit and place it in the oven to bake for 15-20min. Halfway through the cooking process, give it a toss for even browning.
Keep an eye on it since nuts have the tendency to burn very easily.
**** I typically use my over the counter toaster oven for the toasting of the nuts but if you only have the one oven to work with, then make the topping first.
**** If you end up having leftovers, the crispy topping is a beautiful addition to salads.
Plate the roasted acorn squash on a platter of choice and sprinkle on the crispy topping, Maldon salt, and freshly cracked pepper. ENJOY!