There isn’t much that says autumn more than winter squash. Can you believe I never used to be a squash fan until just a few years ago?! I guess it was an acquired taste for me!
I think we can all agree acorn squash is the prettiest of all the squashes with its delicate scalloped edges. There are so many ways to cook acorn squash, but in this particular recipe, we roasted it. Just as nothing says autumn more than winter squash, nothing says cozy more than using the oven on a chilly evening.
Not only is acorn squash the prettiest of all the squashes, it’s also the healthiest of all winter squashes. One acorn squash contains more amounts of folate, calcium, magnesium and potassium than butternut, hubbard or spaghetti squash. Go acorn squash!
ROASTED ACORN SQUASH with HERB DRESSING
Roasted acorn squash
• 1 acorn squash
• 1-2 Tablespoon coconut oil, melted, enough to coat squash
• Pinch of sea salt and black pepper
• ½ cup parsley, finely chopped
• ½ cup cilantro, finely chopped
• ¼ cup basil, finely chopped
• ½ – 1 cup extra virgin olive oil, enough to cover herbs
• Juice of ½ lemon
• Sea salt and black pepper, to taste
• Pinch of chili flakes, to taste
To cook squash:
1. Preheat oven to 400 degrees F.
2. Cut squash in half from top to bottom. Scrape out seeds with a spoon and save (you can toast them or blend in smoothies). Then cut into ¾-inch thick half moons.
3. Toss squash with coconut oil, sea salt and black pepper on a baking sheet lined with parchment paper.
4. Spread out evenly and bake for about 30 minutes, turning at 15 minutes, until squash is soft in the middle.
To herb make dressing:
1. Place finely chopped herbs in a small bowl.
2. Add olive oil slowly while whisking. Add enough olive oil to cover and create a dressing-like consistency that can be poured.
3. Season with lemon juice, sea salt, black pepper and chili flakes until you reach desired taste.
4. Serve cooked squash and drizzle herb dressing over it.
Recipe by Giovanna Garcia // Photography by Micaela Hoo