I’ve rounded up some seriously tantalizing recipes, from the indulgent to the ultra-healthy. I happen to be partial to roasted or baked acorn squash, as it turns this lovely veggie into the perfect vessel for just about anything.
If you’re an acorn squash newbie, click here to learn the easiest way to cook it. Whether you roast it, stuff it, or turn it into soup, it’s an elegant ingredient that will elevate any meal-it always looks impressive. Not only is acorn squash a healthy, yummy dinner, it’s also pretty easy to make on a busy weeknight. Roast for 40 to 60 minutes, depending on the size. These beauties are incredibly nutrient-rich with a ton of vitamin C, potassium, fiber, and magnesium. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. If you haven’t already, it’s high time you added this delectable ingredient to your grocery list so you can enjoy one of these amazing baked acorn squash recipes before season’s end. Today we’re dishing up recipes that feature one of the tastiest (and cutest) fall vegetables: acorn squash. Make the topping: In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper toss until well mixed. Then, cut each squash half into -inch thick moon-shape slices. Apples, pumpkin, squash, pomegranates-you name it, I want it. Cut the squash: Cut the acorn squash in half, from stem to tip, and scoop out the seeds. One of the best ways to lean into autumn vibes is by savoring the many delicious seasonal ingredients available at the farmer’s market.
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