There is nothing like a nice, roasted acorn squash to warm you up on a cold day. The weather has been cooling down again and I have been craving some grounding roasted vegetables. Recently, at a restaurant, I saw an acorn squash dish that used acorn squash in an entirely different way than I had ever thought, and when I recreated it at home, it was so good and super easy to make. And it all starts with roasting some acorn squash.
Roasted Acorn Squash:
1 acorn squash
1 tbsp olive oil
1 tsp himalayan sea salt
Preheat oven to 450 degrees. Peel your acorn squash – this takes time, but it is definitely worth it so you get as much squash as possible. Cut in half and scoop out the seeds. Cut into slices and then into cubes. Place in an oven-safe dish. Sprinkle with salt and drizzle with olive oil. Roast for 30 minutes. It’s as easy as that and you can use these in a wide variety or dishes, including as a side, mashed, or in the Acorn Bowl – coming at you next week!
What is your favorite way to use acorn squash?
Peace and Love,
Jessi
