![]() ![]() In addition, its seeds are perfect for roasting plain or seasoned, and can be enjoyed on their own as a cocktail snack or for a crunchy addition to your Thanksgiving salad. It is most commonly baked, or roasted, as in this recipe, and because of its small size and cup-like shape when halved, it can be filled with stuffings before being baked (a great Thanksgiving idea for the vegetarians in your life). The flesh is sweet and nutty, with a buttery flavor that perfectly complements the tartness of the cranberry-orange compote. Even better: Acorn squash contains half the calories of sweet potatoes and is rich in fiber and vitamins. It’s easy to slice, and when cooked, its skin is tender, flavorful, and colorful - so no need to peel. It is widely available, and you’re likely to see its familiar acorn shape and orange and green skin in most grocery stores and fall farmers’ markets. Each has its own unique qualities and uses, but the acorn stands out. And though the chefs at The Culinary Institute of America haven’t come to a consensus about which one is their favorite, this recipe for acorn squash with cranberry-orange compote might just end up being yours.Īcorn squash is a cousin to a wide range of hard-skinned squashes like butternut, pumpkin, kabocha and hubbard. There are so many varieties of winter squash that it’s hard to pick a favorite. Squash is as American as apple pie, so why isn’t this delicious, healthy, and versatile ingredient as prominent at our Thanksgiving tables? ![]()
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