Second, make sure to slice the acorn squash evenly. That allows the inside to get tender and the outside to get crispy. I set mine to four hundred and fifty degrees. You just need to keep a few things in mind. First, your oven needs to be on a high heat.
Thank you, Wolf Gourmet for gifting me this beautiful machine. I set the temperature and the timer, and all the magic happened on its own inside. It’s great to have another oven besides your main one when you have a bunch of recipes going on at once. I partnered with Wolf Gourmet to show off how simple cooking this recipe would be in their countertop oven.
And the shallots, my favorite part, are juicy, rich and luxurious. The acorn squash becomes tender and lightly crispy. It’s a great weeknight meal that also doubles as a festive holiday dish. This simple roasted acorn squash side uses a couple pantry staples, and comes together in just about thirty minutes. While we’re overindulging in sweets and treats and drinks, and our diets are being loaded up with sugar and calories and low in nutrients – let’s pause for a second and nourish our bodies with this beautiful acorn squash recipe complete with sweet and savory, caramelized shallots and an abundance of bright herbs. But be sure to fit this roasted acorn squash in. We’re all just doing our best to fit it all in. Life is hectic and busy during this time of year. We’re all scrambling around from work parties to holiday parties to family gatherings.
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