Vegan Dinner Recipes|Baked Sweet Acorn Squash

Last year I tried cooking Acorn squash for the First time and really enjoyed it. My daughter Aven really liked it  as well. It’s commonly found to look dark green on the outside with orange patches of color.  Acorn squash is high in vitamin C, B vitamins, magnesium and potassium, iron, manganese, and fiber. We enjoy it baked, as a warm, comforting dish with a nutty and sweet flavor.

Baked Sweet Acorn Squash

Here’s the recipe:

Baked Acorn Squash

You’ll need:

acorn squash

vegan butter

brown sugar

nutmeg

▪️Preheat oven to 425°F. Cut acorn squash in half lengthwise and scoop out seeds and pulp and slice into wedges. (Acorn squash is pretty tough uncooked, so be careful when cutting to make wedges or consider just cutting in in half and scooping out flesh to serve when done)

▪️Next, place the wedges, cut sides down (skin side up), in a shallow baking dish and cover with foil; bake 30 minutes.

▪️Then, remove dish from the oven, Turn acorn squash cut side up; top wedges with a small amount of vegan butter and sprinkle brown sugar, then sprinkle with nutmeg.

▪️Bake 30 more minutes (covered with foil) or until squash is tender. Scoop flesh from skin and serve (if you prefer leaving skin on you can)

For our meal, I paired the acorn squash with vegan field roast and broccoli. 

Both of which were prepared by sautéing fresh garlic and red onion in a small amount of water with a roasted garlic seasoning I love from McCormicks, a little drizzling of honey and Worcestershire sauce. ( broccoli steam till tender) ( the vegan field roast is already tender and doesn’t require much cooking at all, just enough to absorb the flavors until water cooks out). This is my daughter’s plate below. If you try this recipe I’d love to hear how it turned out! ❤️