Meals lately have been a blur of experimentation. The CSA has allowed me to enjoy vegetables that I wouldn’t normally look twice at — such as winter acorn squash. These beauties come in both orange and green hulled versions, with a beautiful crinkled hull.
E and I often end up eating at the Whole Foods hot bar when school gets a bit too rowdy and we want something decently healthy without a lot of fuss. This season we’ve been enjoying roasted squashes and decided to recreate the dish at home. It’s simple, relatively measurement-free, and comes together quickly.
Roasted Acorn Squash
Serves 4 as a side dish
- 3-4 acorn squash
- Olive oil
- 2 Tablespoons real maple syrup
- Preheat oven to 350°.
- Prepare squash — scrub outside clean using a vegetable brush and warm water. Using a sharp, heavy knife (chef’s or cleaver), cut the acorn squash in half. Use a spoon to scoop out seeds. Put cut (flat) side of each half down on a cutting board, and cut each half into slices (you may need a rubber mallet to help the knife go through the squash hull). Spread on a baking sheet.
- Lightly stream oil + sprinkle salt and pepper on squash pieces. Use hands to coat the squash evenly. Drizzle maple syrup on top.
- Bake in oven for 30-40 minutes. Squash flesh and hull should be softened. You can eat the hull along with the flesh if it’s soft enough!