How to roast a winter squash face down. Not just vegan, "Vegan Done Real".
~recipe & photo updated & reposted 2012~
~more recently updated recipes~
~more recently updated recipes~
2005: And so continues the exploration of how to realiably, consistently, cook acorn squash. It should NOT be this hard! On Day 212, I roasted acorn squash, face-up, for an hour at 400F -- and another half hour was needed before they were ready. (Dontcha just love eating one course at a time?) So today I roasted acorn squash, face-down, for an hour at 400F -- and the flesh was perfectly ready to eat and quite delicious. The rim, however, had passed from caramelized into charred and certainly wasn't edible. Is there no definitive way to consistently successfully bake an acorn squash? It shouldn't be this hard! I'm not done yet. (Good thing squash are cheap, now!) But if anyone's got tips -- chime in!
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