I eat my salads like I do my frozen yogurt: absolutely covered in toppings. I’m always looking for new combinations of flavors and healthy add-ons for my meals and I hit the jackpot last weekend at the grocery store. Among an assortment of strange looking fall gourds I spotted my first acorn squash. I had never been too big of a fan of butternut squash, but decided to give the strange looking veggie a try anyway. I’m so glad I did because I absolutely love it!!! This recipe is a simple way to prepare acorn squash so that’s it’s rich sweet flavor boosts both the nutrients and taste of any salad, wrap, or whatever you decide to use the squash in!
Cutting and coring the acorn squash requires the most effort of this entire recipe. You’ll first need to slice the squash in half and empty out the seeds, an experience strangely like carving a pumpkin…Anyway, from there cut the halves in half vertically. Place each half face down on a cutting board and slice it into 1/2 inch sections. They should look like petals, and come on, who doesn’t want to eat something that looks like a flower!
- 1 acorn squash
- 2 tbs olive oil
- 1 tsp brown sugar
1. Slice squash in half horizontally and again vertically. Place the vertical slices face down on a cutting board and cut into 1/2 inch slices.
2. Add 2 tbs olive oil and 1 tsp brown sugar to a frying pan over medium heat.
3. Allow squash to sit in pan for 5 minutes on each side and then allow to cool on a paper towel.
4. Serve and enjoy!