Bake for 25-35 minutes, depending on size of squash, until the flesh is tender but not mushy (unless you want the pulp alone, then go ahead and cook until mushy!). Bake the squash: Always place squash halves cut side down so the flesh can caramelize.Line a baking sheet with parchment paper and then rub the squash with some oil, salt and pepper so it’s well seasoned. Prep the Squash: Start by preheating the oven, I do 400 for halves so they have time to cook through and 425 for slices so they brown well.Cut Acorn Squash: slice stem to tip if making halves, then scoop out all the seedy pulp with a spoon and compost…or save those seeds for roasting!.Once that’s done, it’s super easy…especially because acorn squash is so flavourful, all it requires is a bit of salt and pepper and hands off cooking time and you’re DONE. The most challenging part of roasting acorn squash is the first cut. Thin slices will cook more quickly! How to Roast Acorn Squash, Step by Step If cutting acorn squash slices: cut as above, and then slice squash horizontally into ½ – 1 inch (1 – 2.5 cm) slices. Once that is cut, you can rotate the squash and cut through the stem end and scoop out the insides with a spoon. Pierce through the center of the squash with a sharp chef’s knife and then firmly press the knife through the flesh towards the stem end. If cutting acorn squash halves: If you want to keep the stem intact, place the squash on a non-slip surface and place hand firmly around the stem end of the squash. Otherwise, they are super quick to prepare! How to Cut Acorn SquashĪcorn squash can be a bit challenging to cut, but only because they are very dense, not flat and require a large, sharp knife to pierce their flesh. My stuffed squash recipe has been so popular, I thought I would do a How To post to show you how to prepare roasted acorn squash halves so you can use the roasted pulp in your favourite plant-based recipes or stuff with your own filling for a satisfying and cozy comfort meal with endless variations. I for one am definitely not into a lot of cold food when I’m facing months of winter rain here in Vancouver!Įmbracing root vegetables and winter squash will help you stay nourished during the cooler months while also being SO DANG comforting.īut what to do with acorn squash? Of all of the different types of squash, I like using acorn squash for stuffing because it isn’t too sweet so it works with many different types of fillings, from a grain and vegetable pilaf to a bread stuffing or a more plant protein-rich option like my vegan sausage stuffed acorn squash. I know that getting all your veg in can feel a bit more difficult when we’re so far from summer’s bounty. There is NOTHING cozier than roasted acorn squash as a dietitian, I love that acorn squash is a nutrient-dense winter vegetable (well, technically it’s a fruit!) that keeps well so you can minimize food waste. But until then, I’m committing to this.It couldn’t be simpler to make perfect, tender roasted acorn squash halves: this post will tell you everything you need to know, from a plant-based cookbook author, from the right temperatures to cutting techniques and seasoning ideas. And, I’m sorry I need to be fully reintroduced before I head over to the land of fish and chips, and cider, and beer, and afternoon tea with scones and cream. Now, I’m not going to say I’m starting from Day 1 all over again, but I will extend my experience a few more days, but this chili lime roasted acorn squash helps! Next month, Ben and I are going to the UK and Iceland for two weeks, and if I go too far, I’ll be doing my “reintroduction” phase right before the trip. Or someone to come by with a long needled and promptly deflate me like a sad day old children’s fair balloon.īut as soon as it happened, I jumped back on the wagon. Within five minutes, that guilt and the extreme stomach cramps overwhelmed me and I wanted to die. Then, the day I fell off the wagon and ate four Nilla wafers.
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