Now that the temperature is truly dropping, we’ve been tucking into hearty meals packed with tasty and nutritious seasonal vegetables. Paired with a generous glass of Mighty Brew kombucha of course!
A seasonal special
Acorn squash wedges baked with herbs and spices make such a simple and tasty meal. The peak season for acorn squash is October to March. We love to make the most out of this deliciously sweet, honeyed vegetable while it’s in season.
When you roast squash, the flavour becomes more intensified and a little sweeter. The flesh of the squash retains the moisture while the outer part caramelizes to a wonderful golden brown. Watch out not to char the wedges too much before the inside is soft and fully cooked.
- Medium squash cut into thick wedges (pumpkin also works well)
- 3 or 4 tablespoons olive oil
- ½ teaspoon salt, or to taste
- Black pepper, freshly ground, to taste
- Dash hot/smoked paprika (or harissa to give it an extra kick)
- 2 tablespoons fresh herbs or 2 teaspoons dried (we like rosemary, oregano or sage)
- Pinch of ground cinnamon, optional
- Preheat the oven to 350ºF / 180ºC.
- Cut the whole squash in half and scoop out the seeds.
- Cut squash into thick wedges.
- Arrange the squash wedges, cut side up, on a baking tray.
- Drizzle with olive oil, and sprinkle with salt, black pepper, paprika, cinnamon if using, and herbs.
- Bake for 15 minutes and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
- Transfer the squash wedges to the serving platter, with a drizzle of olive oil, and serve (we like them with some brown rice on the side)