Our Favorite Acorn Squash
We’ve been making this in our family for generations.
It’s such a simple preparation, but always a hit with both adults and children. Kids love to scoop the acorn squash meat out and they smell so amazingly delicious while cooking.
This recipe serves two, but can easily be multiplied if necessary. It’s the perfect healthy comfort food and loaded with beta-carotene, fiber, and minerals!
Ingredients:
- One acorn squash
- 1 tablespoon vegan butter
- 2 tablespoons EACH: raisins and maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- Optional: 2 tablespoons pecans or walnuts
Method:
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Cut the squash in half and scoop out the seeds (and accompanying goop) with a spoon. Set the seeds aside.*
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Preheat your oven to 400 F.
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Place the squash halves face-down in a pan that has about ¼-inch water in it. Bake for 30 minutes.
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Turn the squash halves face-up (if necessary, trim the base of each half in order to make them sit upright).
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Fill each cavity evenly with the remaining ingredients.
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Bake for about 15 minutes, or until the flesh is very tender when poked with a fork. Remove and serve.
I highly recommend roasting the seeds. They make such an excellent and nutritious crunchy snack.
To roast the seeds:
- Separate them from the goop underwater in a strainer, you will need to manipulate them a bit in order to get the goop off.
- Toss the cleaned seeds with oil, seasoned salt, and garlic granules.
- Roast at 400° F for about 20-30 minutes, stirring every 10 minutes, until crisp and lightly browned.
- Remove and cool.
- Store in an airtight container at room temperature.
One of nature’s best snacks, and loaded with omegas, zinc, and fiber! Throw them in a resealable bag and take them anywhere!
If you liked this recipe be sure to check out others like Spruce Up Your Salad With These Vegan Dressings! and Red Velvet Truffles.
Happy Veganing, everyone! We are very happy that you have found us, and you’re raising little vegans. The world needs more people like you.
