4 cups low-sodium vegetable or chicken stock, divided.1/4 teaspoon ground black or white pepper.2 medium carrots, peeled and thinly sliced.Make a big batch because you’re going to want to eat this one all week long. The subtle earthy notes of the acorn squash are highlighted perfectly with nutmeg, honey, and sage. This silky cold-weather soup is completely satisfying with its caramelized sweetness and rich fall flavor. Or puree it in a soup that’s perfect for a chilly fall evening. Stuff two acorn squash halves with spicy sausage and other roasted vegetables for a hearty meal. Toss it into a salad to add an earthy creaminess to your greens. Serve it simply roasted as a wonderful fall side dish. Bake at 400 degrees Fahrenheit for 35–50 minutes, depending on the thickness of your pieces.įrom there, the amount of delicious dishes you can create with acorn squash is truly limitless. Then, on a foil- or parchment-lined baking sheet, spread the pieces evenly, drizzle with olive oil, and season with salt and pepper. It has a natural savory-sweet nuttiness that’s mild enough to accent a dish perfectly and bold enough to star on its own.įor roasted acorn squash, clean and slice as directed above. There are hundreds of acorn squash recipes, as this little gem absolutely shines when sautéed, roasted, baked, stuffed, or pureed in a soup or sauce. Starchy, mild, and wonderful, the acorn squash takes on flavors magnificently in many applications. Once your acorn squash is cleaned and sliced, it can be prepared in any number of ways. We suggest giving them a rinse and a roast for a salty movie-watching snack. Just like pumpkin seeds, acorn squash seeds are absolutely delicious when roasted. Once the acorn squash is sliced, remove the pulp and seeds using a spoon. Even if you’re not a fan, there’s no need to bother with peeling the skin will easily peel away once the squash is cooked through. There’s no need to remove the skin of acorn squash, as it’s totally edible and completely pleasant to eat. While acorn squash has a slightly softer skin than other squash varieties, it can still be a bit tough to get through, so be cautious with your blade. When preparing an acorn squash, carefully slice it with a sharp knife. Unlike pumpkin, though, the goo is usually contained to a smaller space in the middle of the squash, rather than running throughout. Just like its sister squashes, acorn squash can be a bit of a stringy, seedy, pulpy mess inside. The sriracha shortage is real – but making your own sriracha is so easy you might not even care 10 benefits of sweet potatoes that prove you should eat more of themġ1 of the best prebiotic foods you should be eating
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