Acorn squash is a winter vegetable that will warm you from the inside out.
You won’t be hard pressed to find them these days at farmers’ markets and grocery stores. Even better, acorn squash that is local and organic (the best of both worlds) is relatively inexpensive.
I had so many ideas for my acorn squash post I decided to share two different recipes with you. The first recipe is a McCarthy traditional recipe made at Thanksgiving and Christmas. Basically, it’s a staple and no holiday dinner would be complete without it.
The smell of roasting cinnamon acorn squash is very nostalgic for me. It reminds me of delicious homemade meals with all my family, doing what we do best — EATING!
Roasted Acorn Squash
- 2 acorn squash
- 2 tbsp sucanat sugar
- 2 tsp cinnamon
Line a large baking pan (I like stoneware or corningware) with 1/4 inch filtered water. Wash and cut the acorn squash into large chunks. Combine the sucanat sugar and cinnamon together in a small bowl and then sprinkle over top of the acorn squash. Place in oven (preferably covered) and roast at 350F for 45 minutes to 1 hour. Poke with a fork to make sure it’s “fork tender” before you remove from the oven.
Your family will be drooling as they smell it roasting. Once you’ve removed it from the oven, put a dollop of fresh organic butter or organic coconut oil on each piece of squash and let it melt. Serve with the skins on as a side dish.
Another delish and nutrish recipe after the jump.
Acorn Squash Soup
- 2 small acorn squash
- 6 tbsp organic butter
- 1½ quarts vegetable or chicken stock
- ¼ cup whole milk or unsweetened almond milk
- ¼ tsp fresh ground nutmeg
- 1 red onion, diced
- ¼ tsp ground ginger
- salt and pepper
Method: Preheat oven to 350 degrees. Cut each squash in half and discard the seeds. Brush cut sides with a little melted butter or olive oil. Season squash with sea salt and black pepper. Arrange the squash, cut side down, on a rack placed in a baking tray and bake until tender (about 1 hour). In a medium stockpot, melt some organic butter, enough to coat the bottom of the pot. Over low heat, saute the onion with all spices listed above. Pour in stock and bring to a simmer. Cook about 20 minutes.
When the squash is soft, scoop out the insides of the squash and throw out the skin. Then puree the squash in a blender, adding milk as you are blending. Add the pureed mix to onions and hot stock. Use low heat until soup is heated through. Do not allow soup to simmer or boil. Season soup with salt and pepper and add more spices if necessary — this is where you can punch it up to your liking with more more ginger.
Please note: All of these recipes are created in my joyous kitchen with the healthiest ingredients. I’m not a calorie counter or a professional chef, I’m a nutritionist, who loves to cook and bake and I’m delighted to share my creations with you.