The squash is quite fragile and will fall apart easily. Bring to the boil and then simmer for around 20-30 minutes. Add all the ingredients to a saucepan and try to cover the squash with the liquids. Cook between 20-30 minutes or to your desired level of tenderness. You'll want most of the liquid to cover the squash so if you need to add a little more broth that's fine. Try to place the squash in a single layer if you can. Now cut the squash into 1" wedges.Īdd all the ingredients to a wide bottomed saucepan or skillet. Then cut it down the middle and remove the seeds and pulp (save the seeds for roasting if you like). The best way I find to prepared the squash is to top and tail it first (cut off the top and bottom). Please be sure to use a sharp knife and take care with your fingers. Once you've achieved that it's all downhill from there!Īcorn squash, with its beautiful orange flesh, has a fairly tough skin. The hardest part is cutting up the squash and removing the seeds and pulp. Now let's move on to the very simple instructions to make this delicious acorn squash! □ InstructionsĪs mentioned, it's super easy to make this dish. So you only really need 5 simple ingredients for this recipe, but I do highly recommend the Japanese chili pepper so that would make it 6. This is optional, but I love the extra bit of kick these chili peppers give this dish. Japanese chili pepper Ichimi Togarashi or Nanami Togarashi.Chicken broth (or vegetable broth) - we will use around 1 cup of this broth, but please reserve another cup or so just in case needed.Acorn squash - around 1 pound in weight.Here are the ingredients you will need to make this simple side dish: Let me now show you the simple ingredients you will need to make this delightful side dish! □ Ingredients Or, you can simply enjoy it with steamed rice and a runny egg, as I am apt to do! Japanese inspired simmered acorn squash makes a perfect side dish to accompany your favorite main dishes. ![]()
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