When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Not only does it make a pretty handle-it keeps the squash from spoiling. Always buy squash with the stem attached.
#Acorn squash recipes free
Choose acorn squash that has a smooth, taut skin, free of blemishes. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Look for acorn squash in early the fall through December. Spoon the mixture into the squash halves. In a small bowl, combine the butter, brown sugar, walnuts, and nutmeg. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. To make them balance better on the grill, turn them over and cut a 1-inch strip about 1/2-inch deep to create a flat bottom from the rounded exterior. And it has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. As with all winter squash, it's versatile and can be roasted or puréed, even pickled or marinated and served as part of a relish tray or antipasto platter. Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors-sweet, spicy, and savory. The richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking bring acorn squash to a new level.
#Acorn squash recipes skin
Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. The result is one delicious, buttery half with gorgeous yellow-orange flesh for each person to enjoy. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside. Then, I pair it with a fresh salad like my Pear Salad with Balsamic and Walnuts or Shredded Brussels Sprouts Salad, and I round out the meal with homemade focaccia or good crusty bread.Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin. Don’t forget the pumpkin pie for dessert!īut if this recipe doesn’t fit into your holiday meal, that’s ok! It’s easy to make, so I serve it for dinner throughout the fall and winter. Here are a few of my favorites:įor more holiday menu ideas, check out these 50 Best Thanksgiving Side Dishes. This stuffed acorn squash is a perfect main course for a holiday feast! Serve it with any classic side dishes you like. When the squash is fork-tender, remove it from the oven, scoop in the filling, and enjoy!įind the complete recipe with measurements below. Then, sauté the onion and mushrooms, and stir in the remaining filling ingredients. While the squash roasts, steam the tempeh, and use your hands to crumble it. And salt and pepper – To make all the flavors pop!.Dried cranberries – They add chewy texture and sweet/tart flavor.Tamari – It highlights the mushrooms’ rich umami flavor.Apple cider vinegar – It makes the filling nice and tangy.Sage and rosemary – Would it be a Love & Lemons Thanksgiving recipe without them? They add cozy, earthy flavor.Onion and garlic – They add savory depth of flavor.For extra texture and depth of flavor, I round out the filling with these key ingredients: They create a hearty texture and savory flavor that contrasts perfectly with the sweet, creamy squash. Instead of using a grain, I make the filling with crumbled tempeh and mushrooms. In many of my stuffed acorn squash recipes, I use quinoa to make the filling. Topped with a sprinkle of pomegranate seeds, it’s a perfect centerpiece for a fall feast. I season the tempeh and mushroom filling with sage and rosemary, so its aromatic, savory flavor screams Thanksgiving. Though I’d have a tough time choosing a favorite, this one’s certainly up there. I’ve shared a number of stuffed acorn squash recipes over the years (you can even find one in Love & Lemons Every Day!). In an instant, it’ll transform from a simple side into a show-stopping main dish. But you could also load the squash with a flavorful filling after it comes out of the oven. You could leave them empty, roast the squash, and serve it as a side dish. After you scoop out the seeds, the squash halves form natural bowls. Acorn squash presents us with a unique opportunity. When people ask me what to serve as a vegetarian main dish at Thanksgiving, I always reply, “Stuffed acorn squash!” I love putting seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception.
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