Healthy, Easy Side-Dish: Roasted Acorn Squash

Acorn Squash-1

Acorn Squash-18

I know it’s not officially fall yet, but it feels like it these days with the cool weather we’ve been getting. I don’t really mind the change of seasons; in fact, fall is one of my favs for a few reasons:

-the leaves start to change
-we get Thanksgiving long weekend
-it’s TIFF in Toronto (which means many opportunities to troll for celebs on my lunch break)
-I think about my university days (and wish I was back in school with no class on Fridays)
-there’s Halloween
-change of wardrobe: my fav knee-high leather boots, pea coat, uggs, and cozy scarves
-coming in from the cold, lighting candles and cozying up on the couch
-great jogging weather; not too cold & not too hot

AND finally,

one of the best things about fall is the new selection of local and seasonal fruits & veggies to choose from such as:

-apples
-pears
-plums
-green beans
-broccoli (steam for 5 minutes, sprinkle with a bit of salt & parmesan cheese – mmm)
-brussel sprouts
-cauliflower
-carrots
-parsnips
-rutabaga
-squash (ex. acorn, butternut, spaghetti)
-sweet potatoes

Last night, I bought an acorn squash and made a really H.E.Y. (healthy, easy, yummy) side dish. Acorn squash is amazing; it’s only 150 calories for the whole thing, and it’s high in fiber, which makes it an ideal side dish because it will fill you up. Here the recipe; give it a try tonight!

IMG_0237

Roasted Acorn Squash

Ingredients:

1 acorn squash (serves 2)
2 tsp of butter (optional, but so good)
Pinch of sea salt
Fresh ground pepper

Method:

Preheat oven to 400 degrees F.

Cut the acorn squash in half lengthwise or along one of the grooves. Spoon out the seeds and discard.

Fill a baking sheet with 1 cup of water or until the water is about ¼ of the way up the side of the pan.

Place each half of the acorn squash face down in the water. Bake for 35 minutes.

IMG_0232

Remove the squash from the baking sheet with tongs, and place face up on a plate or cutting board. Top with butter, salt & pepper.

Holding the squash securely with your tongs; scrap out the flesh and spoon onto plates. Top with more salt & pepper if needed.

Enjoy!

 

, , , , , , ,

Trackbacks/Pingbacks

  1. Perfect Thanksgiving Appetizer - The Other Big O | The Other Big O - September 26, 2012

    […] fall, and Thanksgiving is just around the corner. For the next few months root vegetables & squashes are in season in Ontario, which is awesome because there’s so much you can do with them! You can […]

  2. Cauliflower Mash recipe | The Other Big O - November 9, 2012

    […] Spaghetti, acorn, butternut, delicata (also called potato squash – it’s small & yellow with green […]

  3. A Local, Natural & Nutritious Sweetener - The Other Big O | The Other Big O - December 18, 2012

    […] baking & desserts, homemade salad dressing & marinades, drizzled on plain yogurt, or add to baked squash, turnip and carrots. And, when mixed with whiskey & pecans; it makes a delish topping for a […]

  4. Salmon is a superfood | The Other Big O - February 24, 2013

    […] for 8 – 10 minutes, and serve with a healthy carb like acorn squash or sweet potato fries and a green like sauted kale or steamed broccoli – […]

Leave a Reply