Roasted Acorn Squash Slices with Pineapple Habanero Sauce
Roasted Acorn Squash Slices is one of the new recipes that I started to cook not too long ago. I kept seeing this squash at the supermarket but I didn't know what recipe would be good for my first experiment with this vegetable. But, since I started to follow the community of food bloggers, I saw many recipes with the acorn squash. Really what caught my attention to this vegetables was the beauty of its shape and color. The first dish that I tried was the Moroccan style Stuffed Acorn Squash Recipe with the Moroccan Date Sauce. This dish was really good and Geoffrey loves it. This comment coming from a guy that is not veggie friendly, then it must have been damn good! The acorn Squash shape is perfect for stuffed dishes and the bright sunny-colored flesh is soft with a sweet, nutty flavor. Two of the favorite ways to cook the acorn squash is baked or roasted. For this recipe I cut it like a half ring shape or sliced. I brushed with olive oil and I sprinkled with salt & pepper. Then before I put it in the oven I applied a think layer of the Roasted Pineapple Habanero Sauce. Finally, I cooked it for 30 minutes with extra sauce on the side.
- 1 acorn squash
- 1 jar of Roasted Pineapple Habanero Sauce
- 1 teaSpoon salt & pepper
- 1 TableSpoon olive oil
- Preheat oven at 400F
- Cut the two ends of the acorn squash. Cut in a half and then in slices
- Sprinkle with salt and pepper
- Tossed the squash with the Roasted Pineapple Habanero Sauce
- Roast for 30 minutes.
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