Baked Acorn Squash: A Quick and Easy Snack!

These last few weeks of Winter have me longing for warmth and comfort, and I have found a bit of both with my recent near-obsession with winter squashes. The Vegan Project has posted recipes on the Spaghetti Squash, as well as Butternut Squash, and now we’d like to bring attention to their less popular cousin, the Acorn Squash. Abundant in the Winter, this dark green squash is smaller, more dense, and packed with nutrients.

Squash is also one of the simplest snacks to prepare. All you have to do is cut it in half, give it a good rub of olive oil, a sprinkling of sea salt, and whatever else you have kickin’ around. (The little baby you see above also has some dried ground garlic and a sprinkle of cracked pepper.) Then, turn the two halves upside down in a pan and cook 35-45 minutes. I baked mine in my little toaster oven at 425 degrees, and it turned out soft, hearty and simply perfect. You can top it with sauce or seasoning if you like, or simply enjoy on its own.

It takes less than 5 minutes to prep, then you can go about your business for a half hour or so and next thing you know…a warm snack is ready for you! You can also use this, or any squash as a lovely side dish. And feel free to experiment…using coconut oil and maple syrup with a sprinkle of cinnamon is also super yummy and satisfying.

~The Vegan Project

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