Oven Roasted Acorn Squash and Variations

If squash is difficult to cut raw; Roast it whole.

PICTURE AND RECIPE: {from my TinyTrailer Kitchen 10/18 jsm}

Whole or Halves- Roasted Acorn Squash

1. Preheat oven to 425-450 degrees F. 

2a. Wash Squash. Cut off stem end.  Cut in half from point to stem (lengthwise)  and gut seeds  – Place on a cookie sheet. The bowls facing up; lightly score the inside with a knife.  then add…

Step 3. Into each half  ** 1 to 2 Tablespoons of almond milk or apple juice.  [water with raisins], **1 tsp. butter, **1/2 tsp. of cinnamon **1/8 tsp. vanilla.  **Optional additions: brown sugar, syrup, pecans or dates . See step 4 to ROAST…

OR  Step 2b.  {Roast Whole} – NO CUT METHOD- Poke 12-15 holes all over the squash-it’s OK if some water seeps out.  See Step 4 to roast.  THEN; Let cool somewhat before cutting and discarding (or roasting) the seeds. FINALLY-> scoop the warm squash into a bowl and mash. See Steps 3 & 5 to incorporate the milk and mix-ins}

Step 4. ROAST at 425-450 F [you know your oven. Mine runs a little hot]: for HALVES place on baking sheet on middle rack in oven for  35 to 45 mins .  –>Whole: -50 minutes to ONE HOUR {Maybe 65 minutes}; depending on the size of squash.  TEST FOR DONE: Skin will wrinkle slightly at the edges, Slide a spoon next to the skin or poke through with a knife in a few spots. Should pierce easily. Orange insides turn a shade darker.

It’s scoopable- like mashed potatoes.

Step 5. SERVE:  in the skin as is – or scooped into bowls and add fruit and yogurt for breakfast.  FOR KIDS: Try acorn squash mashed with banana and honey on toast.

More recipes or tips being added under these tags:  Quick Recipes – Frugal/Saving – Food Budget – Household Tips – Thanks for stopping by! – Grandma Auburn, workin’ & whiskin’ in the kitchen 😉