ITEM OF THE WEEK: Acorn Squash

acorn squash

Be honest, how often do you walk past the squash section of your local grocery store and assume all those winter gourds are just decorative? When it comes to winter squash, pumpkins are undoubtedly the most popular, with butternut squash and spaghetti squash coming in at close second place. But have you ever given acorn squash a chance? Sometimes referred to as the pepper squash or the Des Moines squash, this distinctive fruit has dark green skin and can be confused with zucchini, but its bright yellow-orange flesh is what sets it apart. A native of the northern American territories, the acorn squash is a good source of vitamin-C, vitamin-B6 and vitamin-A, as well as potassium and is a decent source of dietary fibre. The low-sugar and fat-free of the squash makes it a good filling food for people with diabetes and anyone trying to manage their weight.

You can cook the acorn squash like any other squash or even sweet potato (check out last week's recipe) or you can try this vegan soup.

 

acorn soup

Roasted Acorn Squash Soup

  • 2 cups acorn squash, peeled and cut into small cubes
  • 3 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 celery stalk, diced
  • ½ cup carrots, diced or shredded
  • ½ cup onion, diced
  • 1 granny smith apple, peeled and diced.
  • 2 cups vegetable stock
  • 1 tablespoon fresh sage, minced
  • salt and pepper to taste

 

Directions

  1. Preheat oven to 350 degrees F.

  2. Place the cut pieces of acorn squash in a baking tray, drizzle with 1 tablespoon of olive oil, and a sprinkle of salt and pepper. Toss to coat all the pieces and roast for 45 minutes, or until soft.

  3. In a pot or Dutch oven heat 2 tablespoons of olive oil over medium heat. Cook onions, garlic, carrots and celery for 2-4 minutes. Add the apples and cook for another 2 minutes until all items are tender.

  4. Add the roasted acorn squash, vegetable stock and sage. Let it all simmer for about 20 minutes or until vegetables and apple are completely soft.

  5. Blend until smooth or the mixture gets to a texture you enjoy, add vegetable stock and a pinch of salt to make the soup runnier.