ACORN SQUASH: THE UNDERRATED AUTUMN GEM
Gone are the days of the pumpkin. Acorn squash is a versatile and underrated fall vegetable that deserves more attention. With its distinctive shape, rich, earthy flavor, and creamy texture, this humble gourd offers a lot to love.
What makes Acorn Squash so special?
- Versatility: Acorn squash can be steamed, roasted, stuffed, or pureed, making it a versatile addition to any meal.
- Nutrition: It’s packed with vitamins and minerals, including vitamin C, potassium, and fiber.
- Flavour: The flesh has a nutty flavour and creamy texture, while the skin adds a nice crunch.
You can eat the skin of the squash, which has a great taste nutty flavour with a creamy texture inside. You can steam, roast, stuff, or puree this vegetable.
My favorite way to prepare acorn squash is to roast it. Roasting brings out the natural sweetness of the squash and allows the flavors to develop. Here’s a simple recipe you’ll love:
- Cut the squash in half and remove the seeds.
- Roast the squash with the skin on in a preheated oven at 400°F (200°C) for 30-40 minutes, or until tender.
- Season with salt, pepper, and your favorite herbs or spices
Benefits of Acorn Squash: Is rich in nutrients, high in antioxidants, supports gut health and low in calories.
Acorn Squash in the Kitchen: Culinary Exploration
This dish makes a delicious appetizer and is very easy to make. It will impress your guests.
Recipe
Ingredients
One acorn ( depending on size of party)
3 tbsp pine nuts
1 small can chickpeas
1/2 a cup tahini
2 tsp spoons garlic paste
1 lemon
Spiced mix: ( to taste a pinch of each can add more to liking)
- tsp dried parsley
- Garlic powder
- paprika
- zaatar
- cinnamon
- chilli flakes
Method
- Slice the acorn in half, scoop out the inside and seeds. Cute acorn into thick slices.
- In a large bowl, place all the slices, and sprinkle on the spice mix of: garlic powder, paprika, zaatar, cinnamon and chilli flakes. Mix in garlic paste and coat all the slices. Add salt and pepper.
- Separately, in a bowl, some hot water, 1/2 cup of tahini, garlic paste and lemon. In a hand mixer, add the ingredients and blend.
- Take some pine nuts and roast them in a pan, till they are light brown.
- In the air fryer or oven, roast chickpeas until crispy and crunchy ( sprinkle with chilli and garlic powder). Chickpeas need to be dry before adding spices.
- Place the acorn on a sheet pan, spread it out, and roast the acorn in the oven till soft and cooked fully through.
Plating:
Place the acorn squash on the plate and drizzle on the tahini. Then top with pine nuts and chickpeas.
`
