Vegetable of the Week: Acorn Squash
Throughout the winter we’ve been roasting acorn squash a lot. I’ve been slicing it into 1/2 inch pieces, tossing in olive oil and roasting for about 30 minutes then adding to soups or serving with quinoa and greens.
It’s less sweet than butternut and becomes caramelized in the oven.
The orange-yellow color of acorn squash suggests that it contains lots of Vitamin A. It’s also a good source of fiber, which is great for digestion and prevention of cancer. It has high levels of beta carotene which helps with eye sight and preventing age-related macular degeneration.
This acorn squash soup with kale is a great starter on a cold winter night.
This delicious recipe would be wonderful paired with some sauteed greens and a nice glass of red wine.
And to finish off, this acorn squash and honey pie sounds amazing.
Fun fact: Acorn Squash can stay fresh for up to 3 months if stored in a dry environment away from sunlight.