Vegan day 283: Baked acorn squash
The vegan restaurants that I frequent really make the best japanese squash or acorn squash. It’s so good that I crave to prepare it on my own. Without researching recipes, I just automatically picked out an acorn squash, cut it into cubes and steamed it. Wrong!
Well.. not really because this squash is good regardless but that’s not how the vegan places do it. I think they cut it better first of all so that you can see the pretty ridges of the vegetable. Then they bake it. This is my guess now that I have prepared both. There is a huge difference in taste. Perhaps it had to do with the butter, sugar and maple syrup. Cheater! lol Guilty as charged and this was out of this world. I didn’t use that much earth balance soy free buttery spread.. nor that much sucanat sugar granules.. nor too much maple syrup– honestly, a drizzle.
I cut the acorn squash in half lengthwise- CAREFULLY! I placed them in a baking dish with an inch of water. I baked them at 350 degrees for almost an hour.
Soon, I will try to cut it properly like the restaurant’s do and then bake them the same as above. I don’t know if anyone else experiences squash confusion but if so, maybe these internet pictures will help.. or this blog “The Many Varieties of Squash.”
This is what I found to be “Japanese squash”. This could be the intro here for squash 101- personally, I want to learn more!
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Tuesday, October 9th 2012 blog]
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