Name: Roasted Acorn Squash
Prep time: 12 min
Cook time: 29 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 null acorn squash ((~2-3lbs)); 1.5 tbsp olive oil

Instructions

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1

Preheat oven to 400 degrees F.
2

Cut the squash (1 acorn) in half all the way around starting just to the right of the stem. Remove the seeds and strings.
3

For Puree:
4

Place [acorn squash] halves on a baking sheet. No need to use oil.
5

Bake for minutes (40) or until a fork easily pierces through.
6

Remove and let cool to touch.
7

Use a fork to pull the acorn squash flesh away from the skin.
8

Add to a high powered blender and blend. May need a splash of [water] to get started.
9

For Roasted Cubed Acorn Squash:
10

*If cubing, remove the skin from the squash (1 acorn) with a peeler or pairing knife carefully first. Cut into inch (1) slices, then into inch (1) cubes.
11

Drizzle with olive oil (1.5 tbsp) and any optional spices. Toss to combine.
12

Bake for [35-40 minutes] or until easily pierced with a fork.
13

Use immediately or place in an air tight container for 3-4 days.
14

For Stuffed Acorn Squash:
15

On the skin side of the squash (1 acorn), slice a small piece off so it lays flat on a baking sheet.
16

Add your favorite uncooked [stuffing] recipe to the inside of the flesh of the [acorn squash].
17

Bake [40-45 minutes] or until squash is easily pierced with a fork and stuffing is done.
18

Get our favorite apple and vegan sausage stuffing recipes.