![]() ![]() Immediately toss with 1 tsp of each the rosemary, oregano, and sage, as well as a generous pinch of salt.ħ. Use a slotted spoon to transfer the bread to a large bowl. Toast until golden brown, stirring often.Ħ. When the oil is hot, add the cubed bread. To the same skillet, add enough olive oil to come up the sides about a ¼ of an inch. Transfer the seeds to a bowl and toss with a tablespoon of olive oil and a good pinch of salt. Toast until golden brown, about 6 minutes, stirring often.Ĥ. Once hot, add the seeds to the dry skillet. Heat a cast-iron skillet over medium heat. Rinse the seeds under running water and dry very well. Meanwhile, remove all the squash bits from the squash seeds. Continue to roast for another 10 minutes, or until caramelized and tender.ģ. Coat all sides of each squash with a generous amount of olive oil. Place the squash flesh-side down onto a sheet pan. Take the halved acorn squash and carefully trim a slice off the bottom of each so that they lay flat. If you make this recipe, be sure to leave a comment or tag me on Instagram! I absolutely love hearing from you and seeing all of the dishes that you make. And you can always buy more squash and simply up the quantity of the other components as well. Point being, this works really well for a crowd. Rather, they’ll probably cut one in half, turning this into enough for roughly 14-16 people. If you’re serving a crowd this for Thanksgiving as an appetizer or side dish, you can probably assume that each person won’t eat a whole half of a squash. So basically enough for 8 decent servings or some leftovers. I’ve used 4 acorn squashes here, each cut in half. Because they’re beautiful, juicy, and add a pop of sweetness. Save some of those herbs and toss with a little bit more olive oil on their own to drizzle over the top of everything. When hot, toss them with olive oil and lots of herbs. Fresh bread, cubed and toasted into croutons.Season it really well with course salt and freshly cracked black pepper. I love burrata all year long, but it’s especially fun to serve around the holidays. Creamy burrata cheese broken over top.While the squash roasts, take all of the seeds and dry roast them in a hot skillet until golden. Coat them well with oil and season generously. Acorn squash halved and roasted until tender and caramelized.You know how in the summer it’s all too easy (and good) to slice up some tomatoes, break burrata cheese over top, season it all really well, and call it a day? Well, this is my fall version of just that.Īnd I’d say just the looks of it screams holiday entertaining! Here’s the breakdown… It’s roasted acorn squash with burrata & herbed ciabatta croutons…fun, messy, and delicious. ![]() Remove the chicken from the oven and allow to rest 5 minutes before slicing into four portions and serving with a half a squash.This festive starter is exactly what you need on your table right now.Place the squash in the oven and bake both the chicken and squash together at least 30 minutes or until the chicken is cooked through and reaches at least 165 to 170 in temperature. Bake the chicken at 350 for 30 minutes.Pour 1 teaspoon of margarine over the flesh of each acorn squash. Place each squash half in a roasting pan coated with cooking spray. Next, cut each squash in half width wise and scoop out the seeds and stringy pulp.Carefully cut a small bit of the top and bottom of each squash so that when halved, the squash will stand on its own.Spread the herb mixture under the skin and on top of the meat. Using your fingers, gently loosen the skin from the meat of the chicken. Combine olive oil, garlic salt, poultry seasoning, dried thyme and ground rosemary in a small dish. ![]()
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