Description
Four delicious ways to enjoy acorn squash: roasted, stuffed, made into soup, or mashed into a cozy side dish.
Ingrédients
Scale
- 1–2 acorn squash
- Olive oil
- Salt and black pepper
- 1 cup cooked quinoa
- 1 cup mushrooms, chopped
- 1/2 cup dried cranberries
- Fresh herbs (thyme, rosemary, parsley)
- 1 onion, chopped
- 3 garlic cloves
- 3 cups vegetable broth
- 1/2 cup cream
- 2 tbsp butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Roasted Acorn Squash: Slice squash in half, scoop out seeds, brush with olive oil, season with salt and pepper. Roast at 400°F (200°C) for 40–50 minutes until tender and caramelized.
- Stuffed Acorn Squash: Roast squash halves until tender. Fill with a mixture of quinoa, mushrooms, cranberries, and herbs. Bake another 15 minutes.
- Acorn Squash Soup: Roast squash, then blend with onions, garlic, broth, and a splash of cream. Optionally, mix with butternut squash for a double-squash soup.
- Mashed Acorn Squash: Steam or roast until soft. Mash with butter, cinnamon, and nutmeg for a cozy side dish.
Notes
You can prepare the roasted base ahead of time and use it for stuffed squash, soup, or mash. Adjust seasoning to taste.
- Temps de préparation: 15 minutes
- Temps de cuisson: 50 minutes
- Catégorie: Side Dish, Main Course
- Méthode: Roasting, Baking, Blending
- Cuisine: American
Nutrition
- Portion: 1 portion
- Calories: 210
- Sucre: 6g
- Sodium: 180mg
- Graisse: 9g
- Graisse saturée: 3g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 30g
- Fibres: 5g
- Protéine: 4g
- Cholestérol: 10mg