![]() It also contains 18 percent of the DV for vitamin A, 10 percent of the DV for folate and 10 percent of the DV for pantothenic acid. ”A serving of acorn squash contains 37 percent of the DV for vitamin C, 23 percent of the DV for thiamin and 20 percent of the DV for vitamin B6. The acorn squash stuffed with sage sausage and sauted onions and celery is a must try this fall.Enjoy! These acorn squash muffins with cranberries make a fabulous snack or quick breakfast treat. Here are some suggestions on how to use the acorn squash in recipes. Your kids will love the extra maple syrup. Drizzle some more maple syrup over the top if you like a little more sweetness. It can easily be mushed into baby food as well. This roasted acorn squash should melt in your mouth. If you do flip them, add some water to the bottom of the pan to prevent the pan from burning and make clean up easier. You can add more maple syrup after they are done cooking. The maple syrup and oil will leak out but it is fine. Note: If the flesh is browning too quickly, either lower the rack (easier said than done when the oven is hot) or turn the squash over where the skin is exposed. A fork can easily go through the flesh when it is done. Zest half a lemon and sprinkle the zest in the 4 halves.ģ) Roast for 45 minutes to an hour at 400 degrees. 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. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack.Roasting squash is very easy to do and only takes about 5 minutes to prepare before popping them in the oven. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. ![]() They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. They’re so flexible, and can be used in stews, soups, salads, and more. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. I enjoyed these wedges with a pesto dipping sauce. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges. ![]()
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