And that's it- the rest is simple and doesn't require strong muscles or knife skills. Scoop out the seeds and membrane, and then slice the squash into long strips about 1" wide. Using this groove, cut the squash in half toward both ends, from stem-end to bottom. Flex your arm muscles to remind yourself that you are STRONG, and then, carefully, keeping track of all your fingers and thumbs- pierce the squash through its middle with the very point of your knife and slowly rock the blade to form a groove. Set the acorn squash on a cutting board with the widest part down. Grab a full-sized chef's knife (you want an 8" knife, not a mini 6" chef's knife), or even better- you could use a meat cleaver.
They're also hard as rocks.) Don't worry, though- you've got this! This is the hardest part- because like most winter squash, acorn squash are HARD AS. This recipe for Roasted Acorn Squash Slices with Cranberry Sauce is EASY- with only a few minutes of actual "work." Most of the time is spent waiting on the acorn squash to slowly roast in the oven, and you can spend that time sighing happily, because your kitchen will smell AMAZING.įirst things first, you'll have to cut open your squash. Happily, I'm once again craving these healthy veggies- and have been gleefully scooping up squash after squash, and skipping my way out of the grocery store with armfuls of butternut, spaghetti, and of course, acorn squash. In fact- I went a little TOO crazy over winter squash, and after weeks and weeks of "squash-only" meals, I decided I was tired of my newest favorite. I was newly married, on an extra-tight budget, and suddenly realized how miraculously wonderful (and CHEAP) these fall and winter treats are. Three years ago, I went a little crazy with winter squash. These vegan-friendly Roasted Acorn Squash Slices with Cranberry Sauce are sweetened with maple syrup, make an easy side dish, and are perfect for fall! Maple Roasted Acorn Squash
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