Recipe Page: Acorn Squash

Roasted Acorn Squash with Maple Glaze

Duration: 50 minutes

Delicious roasty flavours with a sweet glaze.

Utensils

  • Baking sheet
  • Small bowl
  • Basting brush

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 3 tablespoons maple syrup
  • 2 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • Salt to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, mix together maple syrup, melted butter, ground cinnamon, and salt.
  3. Brush the cut sides of the acorn squash halves with the maple glaze mixture.
  4. Place the squash halves, cut side down, on the prepared baking sheet.
  5. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
  6. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Stuffed Acorn Squash with Quinoa and Kale

Duration: 45 minutes

A delicious and tender squash stuffed with super tasty fillings.

Utensils

  • Baking sheet
  • Skillet

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, cooked according to package instructions
  • 2 cups kale, stems removed and chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Crumbled feta cheese for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Place the acorn squash halves, cut side down, on a baking sheet lined with parchment paper.
  2. Roast the squash in the preheated oven for 25-30 minutes, or until tender.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  4. Add chopped kale to the skillet and cook until wilted. Stir in cooked quinoa, dried cranberries, chopped pecans, salt, and black pepper.
  5. Cook for a few minutes to combine the flavors.
  6. Spoon the quinoa mixture into the roasted acorn squash halves.
  7. Garnish with crumbled feta cheese if desired. Serve the stuffed acorn squash hot.

Acorn Squash Soup

Duration: 60 minutes

Creamy, delcious, a perfect soup to treat yourself with.

Utensils

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Coconut cream for garnish (optional)
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Place the acorn squash halves, cut side down, on a baking sheet lined with parchment paper.
  2. Roast the squash in the preheated oven for 25-30 minutes, or until tender.
  3. In a large pot, heat some olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  4. Scoop the flesh of the roasted acorn squash into the pot with the sautéed onion and garlic.
  5. Add vegetable broth, ground cumin, ground cinnamon, and ground nutmeg to the pot. Bring to a simmer and cook for 15-20 minutes.
  6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  7. Season the soup with salt and black pepper to taste. Serve the acorn squash soup hot, garnished with a swirl of coconut cream and fresh thyme leaves if desired.