Sheetpan, large knife, parchment paper, and a good spoon to scoop out the seeds! – Nothing fancy is required.Salt & Pepper – You don’t gotta ask me twice…I’m anextra-salt, extra-pepper kind of person, so I like to keep little bowls of each on my countertop and next to my stove!. ![]() Olive Oil – I’ll be honest, I have to exercise alot of will power when it comes to olive oil because if I don’t, I will put it on everything I eat… but it’s true, a little does go a long way! Virgin and extra virgin olive oil both work, but since you’re baking with it, I’d save the change and go with just regular virgin! Extra virgin olive oil caters more towards a high-quality taste, but since high heat frequently burns off most of the oil’s original flavor, it is usually best used for foods served cold!.Acorn Squash – An autumn classic, yet considered a winter squash that makes the perfect base for almost anything you throw together! Fried rice, quinoa/veggie blend, or any variation of a chickpea salad! High in potassium and fiber, acorn squash is an easy way to nourish your body and comfort your stomach!.Roasted Acorn Squash Ingredients and Equipment Roasted rainbow carrots are fun to make and only take a couple of ingredients. Always picture-perfect aesthetically – without the hardwork! It’s hard to take a bad photo of these, and anyone that you serve will almost positively make a comment, and you can feel guilt-free accepting!. ![]() Feel free to keep them in a sealed container in the fridge for up to three days or freeze them in a sealed container/airtight bag for up to a few weeks! Just pop them back in the oven and re-toast the tops to your liking!
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