Oven Roasted Acorn Squash with Fennel

Fennel is also called “bulb anise” because of its delicate licorice flavor.

As for the squash, there was a little cheating going on because trying to peel and cut a raw acorn squash is quite a feat.  The squash was put into the microwave on high for 6 minutes to accomplish the peeling and cutting.  Other than that, be prepared to review a full flavored side dish, ready to be paired with any main feature of your choice.

Oven Roasted Acorn Squash with Fennel

Preheat the oven to 400 F.  Put the prepared vegetables into a baking dish that has been coated with oil or non stick spray.  Toss with the parsley, olive oil, salt and pepper.  Add broth. Roast (uncovered) for 35 minutes, or until tender.

 Taste the sweetness of the squash paired with the hint of licorice from the fennel. Simple and good.

On a nasty note… ever wonder about Freezer Burn?  This was sent in the weekly IFT newsletter.

Freezer burn affects the color, texture and flavor of food.  It is the loss of moisture from the surface of frozen foods over a period of time.  The time it takes those food items to develop freezer burn depends on the quality, type, and integrity of the packing material, storage temperatures, and air circulation in the freezer. 

Our modern day freezers have given rise to an increase in freezer burn because of their “frost free” features which use a heating coil to occasionally melt the ice layer of the refrigeration coils and prevent frost accumulation.  Another convenience which increases this sublimation on the surface of food is individual quick frozen products.  They tend to have a large exposed surface area and they lack the additional icing associated with ”block” frozen products.   

We have successfully made it half way through the work week.  In New York, we are in for a gorgeous weekend.  If the weather doesn’t take a turn for the worse, winter worn faces will have to don the sun screen.  Finally!

Think sun and have a great night.