Acorn squash is a popular winter vegetable that has been enjoyed for centuries. The North American native has been part of the culinary landscape for over 5,000 years, and its uses have been recorded as early as the 16th century. It is easily recognized by its characteristic ridges and sweet, nutty flavor, and makes a delicious addition to your table.
Today, we’re introducing a vegan version of the steamed acorn squash recipe that will knock your socks off! Perfect for those who are health-conscious and looking for a meatless alternative, this recipe uses simple, fresh ingredients that are packed with flavor.
To make this recipe, you’ll need to prep your acorn squash by cutting it in half and removing the seeds. Then, you’ll whisk together maple syrup, soy sauce, sesame oil, ground ginger, and minced garlic to make the sauce. Finally, you’ll brush the sauce over the squash, and steam it until it’s tender.
This vegan steamed acorn squash recipe is an excellent side dish for any meal. The combination of sweet and savory flavors will make it a hit with everyone at your dinner table. Plus, it’s super easy to make and can be quickly prepared on busy weeknights.
So, what are you waiting for? Put on your chef’s hat and get ready to impress your loved ones with this tasty vegan steamed acorn squash recipe!
Ask the Chef: Pro Tips for making Steamed Vegan Acorn Squash
Choosing Your Squash
When shopping for acorn squash, choose a squash that is heavy for its size, has a smooth, dull skin, and is free of soft spots or cracks. This will ensure that your squash is fresh and will be easy to cut.
Cutting Your Squash
Cutting squash can be tricky, make sure you use a sharp, sturdy knife and work slowly and carefully. To make the squash easier to cut, try microwaving it for a minute or two before slicing it in half.
How to Steam
Steaming is a healthy cooking method that helps to preserve the nutrients in your food. In this recipe, you can use a steamer basket or colander placed over a pot of boiling water. Make sure the water doesn’t touch the squash, or it will become too watery.
This recipe is very versatile, and you can customize it to your liking. For example, you can swap the soy sauce for tamari or coconut aminos, add a bit of cayenne pepper for some heat, or use honey instead of maple syrup. Feel free to experiment!
To maximize the flavor of your dish, brush both the inside and outside of the squash with the sauce. This will allow the flavors to penetrate the squash and add an extra layer of deliciousness.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, place the squash in a baking dish with a bit of water and cover it with foil. Bake at 350F for 15 to 20 minutes until heated through.