By Jyoti Jain | Posted : September 01, 2020

My CSA (Community Supported Agriculture) Box this week included both summer zucchini and two beautiful orange-hued winter squashes in their full glory! It has always fascinated me that nature provides us with both summer and winter squashes this time of the year! It is her way of cluing us in that fall is coming! The arrival of the first winter squashes in my box in some ways signifies the changing of the seasons, where we transition from the hot summer to cooler fall-like temperatures. 

One of my favorite ways of using up the acorn squash in my box is to oven roast it with a little bit of maple syrup. The sweetness of the squash intensifies when roasted and the maple syrup adds a nice glaze to it. The caramelized golden brown squash that results, is a delicious combination of crispy on the outside and soft on the inside. My recommendation is to not skimp on the garnishes. The walnuts add a nice crunch, while the feta adds tangy and creaminess to the dish. The basil leaves with their slightly bitter taste perfectly balance the sweetness of the squash. 

This roasted squash recipe is incredibly easy to make and is the perfect side dish to celebrate the change of the seasons! Do give this recipe a try!

Roasted Acorn Squash 

(4-6 servings)

Ingredients:

(all organic)

1 acorn squash

1 tbsp maple syrup

1 tbsp lemon juice

2 tbsp olive oil

1 tsp Herbes de Provence

Salt and pepper to taste

1/3 cup feta cheese, for garnish

1/3 cup walnuts, for garnish

Few basil leaves,  for garnish

Method:

Dry roast the walnuts in a cast iron pan on low heat till light brown. Cool and keep aside for garnish. In a stainless steel bowl using a fork, blend the maple syrup, lemon juice, and olive oil. Wash the acorn squash well, then cut the ends off and scoop off the inner seeds and strings with a spoon. Cut the acorn squash (with skin) into one inch thick slices and lay in a single layer onto a baking pan add the blended ingredients from the bowl. Season with salt, pepper, and Herbes de Provence spice and mix well to coat both sides of the squash.

Bake in a preheated 350 degrees oven till golden brown on one side (25 mins). Flip them over and roast till the other side is caramelized and golden brown in color (15 mins). Garnish with feta cheese, walnuts, and chopped fresh basil on top.

Celebrate the changing seasons with this easy roasted acorn squash recipe! I know you’re going to love it as much as I do. Don’t forget to like, comment, and share. After all, sharing is caring.

I would also like to invite you to learn about an amazing breath meditation practice called, SKY Breath Meditation. Attend a free 75-minute online session Beyond Breath to experience for yourself the power of your own breath for more calm in your life.

Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com