![]() ![]() The skin is edible but I wanted a nice all-around caramelization so I chose to remove it. My second piece of advice, don’t even try to peel it. My first piece of advice, use the sharpest knife you have and be careful. I knew I wanted to make a quick weeknight side dish for our meal so I set out to cut it up. I’ve enjoyed it many times, prepared in a variety of ways but never had to break one down.Īcorn squash can be very intimidating. Truth be told, I’ve never worked with acorn squash before. The box included a variety of squash – acorn, delicata and butternut, baby beets, chestnuts, shallots, pearl onions, celery root, fennel, garlic, fingerling potato assortment, dried guajillo chilis, persimmons, pears, and pomegranates, oh my! It was hard to decide what to make.įirst up for the week is this delicious roasted balsamic acorn squash and shallots. This year, I’m featuring some fall produce from Melissa’s Produce. While Spring produce seems to get the lion’s share of attention – think pea shoots and fiddlehead ferns – or Summer’s produce – think corn, zucchini, and watermelon, Fall’s fabulous produce is sandwiched between the glut of pumpkin spice and apple recipes for Halloween and the sweets-heavy holiday season. I received products to create and display the recipe. Thank you to Melissa’s Produce and Le Creuset for sponsoring this post. ![]() A great side dish made with delicious fall produce. Roasting vegetables brings out the flavor in this roasted balsamic acorn squash and shallots. ![]()
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