DINNER

ACORN SQUASH TOMATO BOWLS

August 31, 2016

Roasted Acorn Squash-400

Acorn squash tomato bowls! 

Small size tomatoes + big flavor + healthy acorn bowls is what’s going down on this Wednesday, where you need all the veggie power you can get to energize you over the hump.

Hold up. Can you believe Labor day is next week? We have a week left before our homeschool doors re-open on Tuesday.  Whew! Time waits for no man or the frantic homeschool Mom still adding final touches to her homeschool plans and wishing she had three months of summer left, but one can wish, right?

So, here’s the plan:

Today I’ll show you how to turn this shockingly delicious gourd into a sweet oven roasted masterpiece topped with tiny tomatoes, adorned with fresh snipped oregano.

First, of course, you’ll need an acorn squash that’s free of any punctures, cuts, or scars on its rind. Inspect your squash, my friends, before you bring it home always do that. I had to return one because I realized after the fact, it had a giant gash in between the ribs.Roasted Acorn Squash-600

Once you have your acorn squash home, preheat your oven to 400 degrees.

Now, cut it in half and scoop out the seeds. Then rub the inside of each squash bowl using one tablespoon of vegan butter.  Sprinkle the insides with black pepper and sea salt to taste. Bake for 1 hour.

While the acorn squash is baking away, toss your tiny tomatoes in a pot of hot vegan butter with red onions along with a nice big pinch of sea salt. Saute’and simmer for 30 minutes.

Roasted Acorn Squash-700

When all is done, add one cup of the tomato mixture to each bowl then sprinkle with fresh oregano.

Roasted Acorn Squash-500

Masterpiece complete. 
Roasted Acorn Squash-300

ACORN SQUASH TOMATO BOWLS
 
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Author:
Serves: 2-4
Ingredients
  • 1 medium acorn squash
  • For the filling:
  • 2 cups of assorted tomatoes
  • 1 small red onion, peeled and diced
  • 3 tablespoons of vegan butter
  • ½ teaspoon of pink Himalayan sea salt
  • black pepper to taste
  • fresh snipped oregano
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and scoop out seeds.
  3. Rub the inside of each squash bowl using one tablespoon of vegan butter. Sprinkle the insides with black pepper and sea salt to taste.
  4. Place squash bowls on a cookie sheet lined with foil. Score the edges of each squash bowl to allow it to cook through. Bake for one hour.
  5. In the meantime, over medium heat melt 2 tablespoons of butter, add onions, and sea salt. Cook onions until transparent. Add the tomatoes. Cook 30 minutes stirring every 10 minutes until tomatoes are soft, and there is little to no liquid remaining.
  6. Remove squash bowls from oven allow to cool.
  7. Add one cup of tomato mixture to each bowl and sprinkle with fresh oregano. Enjoy!

 

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