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°
How To Roast Butternut Squash
Ingredients
- 1 Acorn Squash
- Salt and Pepper – to taste
- Olive oil
Orange Pomegranate glaze (optional)
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 Oranges -juiced
- ½ Pomegranate seeds
- 2 tbsp 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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