Acorn squash is another one of those Earth Foods that scream “Fall Season!” just by their appearance 🍁 These fruits deeply resemble decorative gourds. The color is a lovely dark green with orange areas. The shape of an acorn squash is where is gets its name.
The ones I purshased sat on the table for about a week. “Ripening,” I said. In reality, I was just a bit lazy. But today was the day for these babies to get in my belly.
I stared thoughtfully at the Acorn Squash, thinking about the easiest way to prepare em for dinner.
Squash pie came to mind but as I said, I wasnt up for doing anything fancy. So, of course, I chose to roast them! But not chopped in cubes, oh no, these were getting 2-3 chops and that’s it!
And yes, they did chop easy. About 85% easier than a butternut squash (which is possibly the hardest fruit ever!). I’m thinking about keeping the seeds.
I scooped out the insides with a spoon. The seeds and guts came out so easy! One of the hollow holes turned out to be bigger than the other.
I chopped some a little further.
And then I placed on a clean, ugly, well-oiled cookie sheet.
I pricked a few holes in the green side and then roasted for about 50 minutes at 400°.
They came out nice! I let some Earth Balance melt on them and then I served the pretty squashes with coucous and some roasted broccoli/cauliflower. Drizzed with some brown sauce.
It was quite tasty!