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Combine honey, olive oil, pepper and salt in a large bowl. Cut each squash half crosswise into 2 slices, each 1-inch thick. Place the squash cut side down and evenly spaced on the baking sheet. Without peeling it first, slice in half, scoop out the seeds, and chop the squash into cubes. Brush the flesh of the acorn squash with 2 tablespoons of olive oil. Store the covered dish in your refrigerator, and pull it back out when you want to add a pop of flavor to a stir-fry or scrambled eggs. Cut ¼ inch from stem end and bottom of each squash, and discard. This enticing bread stuffing shows us how easy it is to prepare acorn squash for use in a stuffing. Place the acorn squash on its side on a kitchen towel over a sturdy work surface. There should be a slightly sweet smell at the base. Avoid squash that are cracked, mushy or leaking. No need to let this tasty stuff go to waste: When you're done frying up the bacon in step 7, use a spoon to transfer the excess grease from your pan into a ramekin. A good acorn squash should look deep green in color on the outside and feel heavy in your hands. If it seems too light, that means the seeds have started to dry out and the meat of the squash will be stringy. turbinata), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Add 1 tablespoon of butter, 1 teaspoon of honey, honey (maple syrup or hickory syrup), 1 tablespoon of brown. Score the insides of each half several times with a sharp knife. An easy way to test this is by piercing the flesh with a fork. Cook the acorn squash halves for 18-22 minutes until tender. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. When the air fryer is preheated, add the squash halves to your air fryer with the flesh/core side facing up. When you're at the grocery store, look out for an acorn squash that feels surprisingly heavy for its size. Cut squash in half lengthwise (from stem to end).

Whether you're adding this recipe to your Thanksgiving menu or cooking it up to pair with a low-key autumn dinner, take note of these expert tips before you get roasting: Lay both acorn squash halves down, cut side up, on a lined baking sheet and drizzle with 2 tablespoons olive oil, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. The GH Test Kitchen's twist on the classic fall side dish features hearty roasted acorn squash topped with a satisfyingly sweet maple-bacon drizzle - yes, our mouths are watering just thinking about it. Fact: Virtually everything tastes better with a little bit of bacon, and acorn squash is no exception.