![]() ![]() That is a simple and quick way to achieve a caramelized or golden surface on the acorn squash. But once cooked, you can brush with butter and honey or maple syrup and put it in the oven to broil for a couple of minutes. Keep in mind that if pressure cooked, it doesn’t get the caramelization of roasted acorn squash. My favorite way to cook it is in the Instant Pot or pressure cooker because it is mess-free and only takes about 3 minutes. Like its name, it has a shape of an acorn and weights about 1-2 pounds.Īcorn squash can be roasted, sautéed, steamed, or even grilled. What's acorn squash?Īcorn squash, also called pepper squash or Des Moines squash, is an early Fall and winter squash that has dark green skin and a few spots of orange on it. Moreover, it is healthy! In terms of nutrition, acorn squash is a great source of fiber and rich in vitamins A and C as well as B1 and B6. Acorn squash tastes similar to pumpkin, with a hint of sweetness. Acorn squash requires NO PEELING, it’s smaller than a pumpkin, takes less time cooking and slicing.Īlthough available all-year-round in several areas, the main season for fresh acorn squash in the United States is early fall through winter. If you have never had stuffed acorn squash, I urge you to add it to your holiday menu. Yet quick and easy sides to serve along with it are a must! To be honest, my focus is on this brined turkey. It’s one of the busiest times of the year, along with Christmas. NO PEELING NEEDED! This acorn squash recipe is vegetarian, vegan, and sugar-free! Simply one of the most comforting and delicious side dishes for your Fall or Thanksgiving – just like our roasted delicata squash.įall is here and Thanksgiving will be celebrated soon. You can also have the kids scoop the seeds out of the squash while you do other things! Quick throw the squash in the oven when you get home from school or work and do homework with the kids, finish up emails, etc.Enjoy a healthy and tender Pressure Cooker or Instant Pot Stuffed Acorn Squash in just 3 minutes. Make the stir fry “stuffing” part the night before (or early morning), and just store it away – then just needs to be stuffed into the squash after the squash roasts – super quick hands on time. These little acorn squashes last weeks on the counter, or in a cool dry area for a good month or so! When I see the in season pricing, I load up!Īcorn squash is a nice one to start out with serving kids because the flesh is very mild in flavor and just picks up the taste of the butter you smear all over it! You can stuff it with your favorite cooked veggies and meat, top with fun, melty cheese, and it’s a perfect frugal, seasonal, family meal! Don’t be intimidated by its fancy look – this is definitely do-able on a weeknight too! Stuffed squash is a weekly menu item in my house come September and October through a good majority of the winter. They are so (so!) cheap, and make for a very nourishing but frugal meal. And the cooler air gives me a great excuse to flip the oven on come dinner time for these sweet little stuffed squashes! This is the time of year to start stockpiling those winter squashes. There is nothing like living somewhere surrounded by so many trees that paint the sky with fall colors come October. ![]() I have a bit of a hard time letting go of summer, but if I’m going to be honest, I really enjoy the fall where we live. Welcome the fall and winter with this mild and buttery acorn squash filled with a flavorful, herbed stuffing and topped with melty cheese! The air around here sure is getting crisper! ![]()
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