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Preheat the oven to 350°. In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and turn to coat thoroughly. Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan.
Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash cavities and flesh. Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit).
Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.
5 lb winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip) 2 tbsp extra-virgin olive oil, divided 1 1 / 2 tsp salt
Get the recipe. 2. Orzotto with Winter Squash and Rosemary. ... The oven-roasted San Marzano tomato sauce is seriously impressive. ... smoked paprika and brown sugar. Get the recipe. 23.
In a surprise to no one, Ina Garten has the most perfect roasted acorn squash recipe. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...
Squash are large and the rinds are hard to cut, so I recommend using your sharpest knife. A dull blade is much more dangerous than a sharp one because it can slip out of the way instead of cutting through something. Slice the squash into pieces so that none is more than 2 inches in any direction (otherwise it will take a long time to cook).