Add a pinch of Tuscan Himalayan Pink salt or a pinch of sea salt and a pinch of fresh rosemary and sage. You can use more maple syrup if you love sweet squash. You can roast the seeds too if you wish.Ģ) Drizzle the inside of squash with coconut or olive oil and add about 1/2 teaspoon of maple syrup to each half. Scoop out the seeds with a spoon and set aside. You will need to put some muscle behind it since the squash can be tough to cut. Select a large, sharp knife to cut the squash in half. Directionsġ) Wash the squash well with a vegetable cleaner. You can follow the directions below to roast butternut squash or pumpkin as well. It is very difficult to do with all the grooves.īutternut squash is much easier to peel. Serving your soups or stuffed dishes in the skin allows for a lovely presentation so do not peel the acorn squash before roasting. Plus, your breads and meals taste so much better too. Roasting vegetables at home allows you to control how much sugar or salt is in your food. If I am stuffing the squash, I also add some of my Tuscan Himalayan Pink salt or fresh sage and rosemary to enhance the flavor. I love adding some cinnamon, lemon zest, Hand Harvested fleur de sel, and maple syrup and to create a delicious purée for my breads or stuffed squash dishes. If you have a race coming up, eat some squash since the B1 is crucial for converting sugar to energy and helps with muscle cramps. I highly recommend trying this and now is the perfect time since it is fall.Īcorn squash is very nutritious as well as tasty. This bright green acorn shaped fruit is rich in vitamin C and A, folate, magnesium, Thiamin (B1), B6, pantothenic acid (B5), manganese, and potassium. I grew up eating pumpkin pie mix and squash purée out of a can so I figured it was hard to do but it is so simple. A fork should be able to easily pierce the squash and shred it.Roasting squash is very easy to do and only takes about 5 minutes to prepare before popping them in the oven. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. Choose if you would rather go the sweet or savory route with your acorn squash. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.ĭress it up. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. After you have your squash open, use a spoon to scrape out the seeds. Cut the squash in half lengthwise, cutting through where the stem used to be. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly:Ĭut it in half. You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. When it comes to winter squash, butternut squash and pumpkin can get all the attention.
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