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Acorn Squash Three Ways

Acorn squash is currently in season and if you’ve never had this vegetable, I highly encourage you to pick some up at your local grocery store.  They are similar in texture to butternut squash and are named acorn squash for their unique “acorn” shape.  They are a healthy addition to your menu as they are fat free, cholesterol free, sodium free, and a good source of vitamin C.  This squash can be prepared many ways and for this blog entry I’ve selected three very different ways to prepare them.


Courtesy of Fruits & Veggies–More Matters


Acorn Squash Soup with Turmeric is so creamy and delicious it’s hard to believe it’s also dairy free.  You’ll roast an acorn squash until the flesh is soft.  In a dutch oven, saute diced carrot and chopped onion for 5 minutes.  Add the squash, diced apple, ginger, turmeric, coconut milk, water, salt, and pepper.  You’ll bring this to a boil, reduce heat, and simmer for 10 minutes.  Puree the soup with an immersion blender and serve with pepitas, scallions, and parsley.


Courtesy of Seasonal Cravings


Stuffed acorn squash is one of the most popular ways to serve this veggie and Mushroom and Quinoa Stuffed Acorn Squash is one of the best recipes of this style.  You’ll start by baking the halved acorn squash in a 375 degree oven face down for 45 minutes.  In the meantime, heat butter and olive oil in a skillet.  Add chopped shallot and cook for a few minutes, then add chopped baby bella mushrooms and minced garlic.  Cook until mushrooms are tender.  Add milk, bring to a boil and reduce to a simmer.  You’ll continue to cook until the milk starts to reduce (about 15 minutes).  In a small saucepan, combine quinoa and vegetable broth and bring to a boil.  Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 15 minutes.  Mix the quinoa and parmesan into the mushroom mixture.  Fill each squash with the mushroom mixture and top with more Parmesan.  Place back into the oven for 10 minutes, until the cheese has melted.  While baking, pour balsamic vinegar into a saucepan and bring to a boil.  Reduce to a simmer and cook 10 minutes.  Remove from heat and let thicken for 5 minutes, then drizzle over squash before serving.


Courtesy of Dishing Out Health


Acorn Squash Fries are the healthy way to satisfy your fry craving.  And, it’s super simple to make these …just start by peeling the squash.  Next, slice it up into “fry” sized pieces.  Spray a cookie sheet with some non-stick cooking spray and sprinkle it (and the squash pieces) with some seasoning salt.  Cook your squash at 350 for 45 minutes.  Depending on the pan you use, you’ll want to keep an eye on your fries and use a spatula to flip them midway through cooking.


Courtesy of Pinks Pantry


I’ll return next Monday with some easy ways to enjoy the flavor of cabbage rolls minus the prep.


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