I don’t just love acorn squash alone.
I LOVE all the winter squashes. Butternut, kombucha, delicata, you get the idea. And acorn squash is right up there with all that yumminess.
But you know what one of the extra advantages of acorn squash is? You don’t need to peel it! You can just leave that skin on and enjoy it right along with the delicious inner flesh.
What could be more appealing?
A New Addition
So surprisingly, I’d never tasted an acorn squash until maybe 5 or 6 years ago. It was love at first taste. But I must admit, I was overwhelmed by the idea of learning how to cook one. It seems silly now because it’s one of the easiest vegetables to make!
What is simpler than just slicing it in half ( with a hefty knife to pierce through its tough uncooked skin), scooping out the seeds and strings inside, and baking at 400* F with a little oil, salt, and pepper?
Finding the Favorite
However, I couldn’t let well enough alone. I scanned the internet to find other takes on this delicious veggie treat.
I found my favorite on AllRecipes by Chef John. Veganizing was as simple as changing dairy butter to vegan butter. And it looked so amazing that I had to try it out.
It tasted just as amazing as it looked. There is no point in trying to change anything about it because, for me, it’s perfect just the way it is.
What else can acorn squash do?
During a day trip to Greenport, Long Island, NY recently, (the North Fork to our South Fork part of Long Island), we stumbled upon a cute little restaurant on a corner. There weren’t any vegan choices listed on their menu but a Beyond Burger looked like a possibility and a special of the day also seemed like a vegan option.
And wouldn’t you know it, they were out of vegan burgers.
But wait, our server thought the special just might be accidentally vegan!
JOY! It was! So that’s what I got! And guess what it was?
A stuffed acorn squash! Love on a plate. It had quinoa and spinach and a balsamic glaze and it was very good.
New Acorn Squash Favorites
So that’s my new endeavor! To seek out the finest stuffed squash recipe to add to our meal rotations!
But I have a hunch there probably isn’t just one great stuffed squash recipe out there. Because this is a versatile vegetable and it will play nicely with a lot of different foods! Add a grain like quinoa, rice, or couscous, then beans or walnuts, and then more veggies. Spinach, kale, Brussel sprouts, and so many others. A little glaze like balsamic or pesto to top it all off and TADA! A beautiful acorn squash creation.
If I hit upon an outstanding creation, I will be sure to add it to our recipe file here. Looking forward to all the many combinations we can find!
Yay for acorn adventures!
Try the appealing acorn squash with a side of Brussel sprouts and our garlic pasta!
©the hamptons vegan 2017-2025 all rights reserved
Ingredients
Method
- Preheat oven to 400*F.
- Score diagonal parallel lines about 1/4 inch deep, with paring knife, on the inside of squash flesh. Then score more parallel lines, crossing over first lines creating crosshatch pattern.
- Arrange squash halves on parchment lined baking sheet. Brush with orange juice and sprinkle with salt.
- Roast for 40 minutes.
- While squash bakes, place rest of ingredients into a small skillet over medium heat for about 3 minutes or until sugar dissolves.
- Remove squash from oven after 40 minutes, and pour off any liquid. Brush with glaze.
- Return to oven and bake another 20 minutes or until tender and browned.
- Remove from oven, brush any glaze from pan over squashes and sprinkle with a little more flaked salt. Serve warm.
