PREPARE:
Rinse under cool water before cutting. Slice off both ends of the squash, then cut it in half lengthwise. Scoop out the seeds and save. Cook squash like this, or cut each half into strips, lengthwise. Then peel the skin off the wedges.
WAYS TO EAT:
- Drizzle seeds with olive oil and sea salt, then roast in the oven at 250 for 30-40 minutes.
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Roast acorn squash:
- Cut into halves and roast in the oven at 350 for 30 minutes.
- Serve in the skin bowl or scoop out the soft flesh and serve with a drizzle of maple syrup.
- Cut into fries and roast at 350 for 30 minutes, sprinkled with cinnamon and cardamom.
- Steam cubes and top with olive oil, tamari sauce, and roasted acorn seeds.
- Add cubes to soups, stews, and winter stir fry.
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Stuff acorn squash halves:
- With cooked quinoa, veggies, and beans with curry sauce
- Roast in the oven at 350 for 30 minutes.
ADD SOME FUN!
Serve roasted acorn squash bowls with squash scoopers!