{"id":21255,"date":"2021-11-11T08:45:00","date_gmt":"2021-11-11T16:45:00","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=21255"},"modified":"2021-11-16T12:36:05","modified_gmt":"2021-11-16T20:36:05","slug":"roasted-acorn-squash","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/roasted-acorn-squash\/","title":{"rendered":"Roasted Acorn Squash"},"content":{"rendered":"\n

Roasted acorn squash topped with ricotta and pomegranate seeds is about to be your new fav fall side dish!<\/h3>\n\n\n\n
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If you’ve never roasted acorn squash before – you’re in for a treat! Squash is one of those vegetables that doesn’t require much work. Just roast it off and the natural flavors shine. It’s important to let squash really caramelize when roasting so those crispy bits bring out all the flavor.<\/p>\n\n\n\n

Acorn squash can take on any number of flavor profiles – but for this one I went with a sweet topping of honey, nutmeg, ricotta and pomegranate seeds. It’s equal parts delicious and gorgeous!<\/p>\n\n\n\n

When you’re roasting acorn squash, all you have to do it cut it into quarters, scoop out the seeds, place it onto a baking sheet, drizzle with olive oil and roast! It couldn’t be easier!<\/p>\n\n\n\n

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And to answer your question off the bat – can you eat the skin of an acorn squash<\/strong> – you sure can!! I do it all the time. And it’s actually one of the reasons I love cooking with acorn squash so much! No peeling needed! How’s that for a time saving tip!<\/p>\n\n\n\n

How to cook acorn squash:<\/h3>\n\n\n\n