![]() ![]() Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Slice the squash in half from top to bottom. and it had plenty of kick)ġ/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon Roasted Acorn Squash and Gorgonzola Pizzaġ teaspoon red pepper flakes (we used 1/2 tsp. We drank some wine, bit our fingernails watching The Wire and fantasized about going to Rome this spring where we are sure to see no “pizza” of this sort. It was the perfect light meal with salad and a hearty vegetable right on top of a little decadence. Once your crust is baked and the cheese is bubbly and brown, you spread the roasted slices of squash on top and sprinkle arugula on top and voila!ĭespite thinking–as you probably are right now–that this was the weirdest dish in the world, we loved it. Meanwhile, you have roasted lightly sweetened and seriously spiced slices of acorn squash, which cooks much faster and is much easier to take apart than butternut. You sprinkle it with mozzarella and crumbled gorgonzola, something we’d been lucky enough to pick up that morning from Murray’s Cheese. The recipe calls for a one-pound dough, though my homemade one clocked in at 13.5 ounces and, lo, the world did not end. If you don’t feel like making your own, I’m really not doing my job here, but nevertheless, feel free to pick up one from your local pizza joint (what, you don’t have one on your block?) or grocery store. You can use my easy-as-sin one, though I have myself moved onto the just as easy wine-and-honey version I updated a few months back. So, let us take this apart, shall we? We start with a thin layer of pizza dough. In fact, as soon as I started to think of this as a flat bread, an open panini or an assembly of some of my favorite things, the deliciousness near-overwhelmed me. So, I did the only rational thing: I decided to not call it pizza. In fact, when I saw Giada DeLaurentis make this on her Food Network show last weekend (I seem to have broken a seal with her, no?) all I could think was “that’s not pizza!” and then hmm, that would be a fun Sunday night dinner. I mean, maybe it is pizza-like or pizza-esque or even pizza-ish, but I have a terrifically hard time calling it pizza. A fork should be able to easily pierce the squash and shred it.All right, this is just not pizza. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. Choose if you would rather go the sweet or savory route with your acorn squash. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.ĭress it up. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. After you have your squash open, use a spoon to scrape out the seeds. Cut the squash in half lengthwise, cutting through where the stem used to be. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly:Ĭut it in half. You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. When it comes to winter squash, butternut squash and pumpkin can get all the attention. ![]()
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