That’s what makes acorn squash so versatile! The odd shape may seem intimidating to prepare, but I’ll show you simple step-by-step tips for safely cutting and cleaning. This healthy Lentil Stuffed Acorn Squash recipe is a comforting and mouthwatering vegetarian main dish for the fall and winter! Tips on Cooking Squash My Italian Sausage & Mushroom Stuff Acorn Squash is the perfect fall side dish or can stand on its own as the main attraction. Line a large baking sheet with aluminum foil. Roasted Acorn Squash Soup Recipe; Roasting acorn squash is a delicious and healthy base for a stunning soup. In the blink of an eye, we went from 50 degrees and rainy to 18 degrees and icy in Minnesota. They’re so beautiful on the outside and have a subtly sweet, nutty flavor on the inside. Acorn squash my favorite autumn vegetable! I cook with them all season long. Acorn Squash: A Versatile Veggie. My favorite is this Quinoa Stuffed Acorn Squash. The tender flesh, neutral in flavor and creamy in texture, breaks down easily into a puree. Preheat oven to 400°F. Most often people tend to think of acorn squash as a side, like this popular Baked Acorn Squash Slices with Brown Sugar and Pecans.But acorn squash will just as easily steal the show as a hearty main (here’s looking at you, Sausage Stuffed Acorn Squash!). Place squash halves, cut side up, on prepared baking sheet. Guy's Acorn Squash Soup 14 Photos Learn how Guy Fieri prepares his creamy soup with roasted acorn squash, caramelized shallots and chicken stock. 4 small (about 1 pound each) acorn squash, halved, seeds and fibers removed; 2 to 3 Tablespoons unsalted butter or olive oil; 1 medium-size white onion, chopped; 2 medium-size poblano chiles, halved, seeded, chopped (or 1 poblano and 1 red or yellow bell pepper); 3 large cloves garlic, crushed; 2 Cups cooked white or brown rice OR 1 pouch (8.8 to 10.5 ounces) fully cooked rice It really is a complete meal, but sometimes I'll serve it with Vegan Cauliflower Soup and a side salad. This dish is a must for the autumn months! Sprinkle with a bit of salt and pepper and sauté, stirring frequently, until just soft and slightly wilted. The mild, nutty flavor of the acorn squash pairs so perfectly with the bold flavors of the hearty filling. Brush with melted butter, and sprinkle with black pepper and 3/4 teaspoon of … It’s easy enough for a weeknight meal or a holiday dinner . Serve over

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