Acorn squash makes a perfect baked vegan side for weeknight dinner and especially during the holidays. Our simple pomegranate and orange glaze takes this from a weeknight side to a holiday star.

Acorn squash is a winter squash that belongs to the same family as butternut squash, pumpkin and zucchini and has a sweet nutty flavor.

It’s low in calories and packed with various nutrients, especially vitamin C.

𝐇𝐨𝐰 𝐭𝐨 𝐩𝐢𝐜𝐤 𝐭𝐡𝐞 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐀𝐜𝐨𝐫𝐧 𝐒𝐪𝐮𝐚𝐬𝐡?⁣⁣⁣

They come in three colors orange, dark green and buff.

The buff variety has the most concentrated flavor. Choose a rock solid squash.

Choose squash with a matte skin versus shiny.

Do not purchase squash with soft spots or bruises.

The skin on an acorn squash is too tough to eat. Make sure to cut off a thing slice off bottom to flatten so that it’s secure when cutting and that you have a firm grip.

You’ll need a little muscle behind the first cut.⁣⁣⁣

Cutting an acorn squash might seem really difficult because of their amazingly tough skin. But you can either microwave it for 3 minutes or warm in an oven on 350° for 30 minutes to soften the skin.

Let it cool then cut across the stem end so that it's flat then cut down the body of the squash making 8 to 10 slices (like orange slices)

Oil squash slices and sprinkle with salt and pepper then bake between 45 to 60 minutes at 375°

Plant Based Folk has a wonderful high protein gluten-free Quinoa Tabouli salad that would go perfectly with the acorn squash

How To Roast Acorn Squash

Nija Clark | The Vgn Way

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Ingredients

1 Acorn Squash
Salt and Pepper - to taste
Olive oil

Orange Pomegranate glaze (optional)

1 teaspoon Cornstarch
2 tablespoon Water
2 Oranges -juiced
½ Pomegranate seeds
2 tablespoon Maple syrup

Instructions

Slice or cube squash
Cover with extra virgin olive oil
Add salt and pepper
Roast in oven for 45 to 60 minutes at 375°

Orange Pomegranate glaze

In a small measuring cup add 1 teaspoon of cornstarch and 2 tablespoons of water and whisk together.
Set aside.
In a sauce pan add juice of two oranges, pomegranate seeds and 2 tablespoons of maple syrup.
After one minute stir in the cornstarch water mixture.
Stir until thicken on low-medium heat.⁣⁣⁣

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