![]() ![]() Deglaze skillet with white wine, scraping up any browned bits on the bottom, and cook until wine is completely cooked off, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms, eggplant, and onion, and cook, stirring occasionally, until veggies are soft and onions are translucent, about 10 minutes. Heat 2 tablespoons oil in a large skillet over medium high heat. *Note: Alternatively you can do this over a medium flame on a gas stove top or under the broiler. Once slightly cooled, peel away charred skin and remove stem and seeds. Place in a medium bowl and cover with plastic wrap to let charred skin steam off, about 15 minutes. Char red pepper until blackened on all sides and slightly softened, about 5 minutes. Bake until golden brown, flipping wedges half way through, about 45 minutes.įor the bomba sauce, heat a grill pan to high* and rub red pepper with 1 tablespoon olive oil. Toss squash wedges with oil, salt and pepper. SWOON! We are falling for fall - and the produce that comes along with it. It's easy to get bogged down by winter squash recipes around this time of the year, but trust us when we say this Roasted Acorn Squash with Bomba Sauce is in a league of its own! Not only is the Bomba Sauce loaded with flavor, but the dish is also topped with feta cheese, hot honey, roasted hazelnuts, and fresh parsley. ![]() This dish comes together so beautifully and it's thanks to these ingredients and flavors singing in perfect autumnal harmony! This particular acorn squash loves a garnish, so we used our 6" Premier Chef's Shun Knife to chop our roasted hazelnuts. This recipe is fancy enough for a colorful Thanksgiving or holiday side, but simple enough for a weeknight dinner.Fall means it's time for all of the winter squash! Digging into a tough-skinned vegetable like an acorn squash may seem daunting, but with our handy Shun Knives, the prep for this dish is easy as can be! We broke down the acorn squash with our 8" Premier Chef's Shun Knife and used our 6.5" Premier Utility Shun Knife for the mushrooms, peppers, and eggplant to go into the Bomba Sauce. ![]() The roasted squash wedges are served with a few dollops of crème fraîche, scattered pomegranate arils, and fresh thyme. ![]() The seeds, tossed with olive oil, sea salt, paprika, and brown sugar, lend crunch and a salty pop. I scooped out the seeds and roasted them alongside the squash. They are drizzled with olive oil, sprinkled with thyme leaves, and roasted skin side down under the squash wedges are tender with golden edges.īrown sugar brings out the flavor and lends a bit of sweetness, but mostly it’s just enough to set off the savory element like paprika and thyme. In this recipe, the acorn squash wedges are tossed with freshly ground cumin seed, black pepper, paprika, sea salt, and a touch of brown sugar. Roasted Acorn Squash: Sweet and Savory Flavors Pop There’s lots of room to experiment!Īcorn squash skin is quite tender and sort of melts into the rest of the squash, so there’s no need to peel or worry about the skin. They can be sliced, or just halved, and roasted or grilled. Owing to the understated sweetness, acorn squash take on other flavors quite nicely, so they’re an excellent vehicle for spicy, sweet, or umami notes. They’re easy to slice and seed, and cook up in about 30 minutes. Talk to farmers – tell them what you like and ask what varieties they like.Īcorn squash have firm, yellow flesh and a much more savory flavor profile than butternut or orange kabocha. The best way to get to know the flavors (and textures!) you like is to experiment with different kinds of squash. Flavors range from quite sweet to savory, colors go from pale yellow to deep orange, and the texture can be dense and silky like with butternut squash, or more open and firm, like with acorn squash. Though winter squash (and pumpkin varieties) are often lumped together, there’s a lot of variation in their tastes and textures. The squash is served with a dollop of crème fraîche, toasted squash seeds, and pomegranate arils. Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. ![]()
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