Sodexo's Cooking with Chef Mike
Cooking with Chef Mike is a monthly feature where students prepare recipes with Chef Mike in TCPS kitchens!
Winter Break Recipe Challenge
Attention parents! Looking for a fun and delicious activity to do with your kids in the kitchen over the Holiday Break?? Enter the Sodexo December Recipe Challenge and show us your best Roasted Acorn Squash creation!
We know acorn squash can be a little intimidating, but we promise it’s worth it! It is packed with nutrients and can be topped in so many delicious ways. Are you up for the challenge?
Submit a photo of your finished dish, with your mini sous chefs to Chef Mike. Prizes for the top entries showing fun and creativity in the kitchen will be awarded!
Roasted Acorn Squash
INGREDIENTS
- medium acorn squash
- 1 tablespoon extra-virgin olive oil, divided
- ¼ teaspoon fine salt
DIRECTIONS
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
- Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.
