I have a question about the recipe "Roasted Acorn Squash with Maple and Red Pepper Flakes" from Kendra Vaculin. Do you keep the skin on the acorn squash? If so can you eat it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I prepared acorn squash for Thanksgiving 2014 and left the skin on, and it was edible! I ended up cooking the squash, cut into 1/2 inch wedges, on the grill in foil packets (power failure + electric oven = gotta improvise!). The skin seemed to help the wedges hold their shape.
I decided to keep the skin on as well. It was a delicious dinner with a mixed greens side salad. Thank you for your response! I will keep this recipe in my arsenal.
Some pillow talk with a local dietitian.
All the Things I Eat Before Bed
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
Energy Bites and Bars