• Preheat oven to 400 degrees F.
• Cut the acorn squash in half all the way around starting just to the right of the stem.

  *If cubing, remove the skin with a peeler or pairing knife carefully first.
• Remove the seeds and strings.

For Puree

• Place on a baking sheet. No need to use oil.
• Bake for 40 minutes or until a fork easily pierces through.
• Remove and let cool to touch.
• Use a fork to pull the acorn squash flesh away from the skin.
• Add to a high powdered blender and blender. May need a splash of water to get started.

For Roasted Cubed Acorn Squash

• Cut into 1 inch slices, then into 1 inch cubes.
• Drizzle with oil and any optional spices. Toss to combine.
• Bake for 35-40 minutes or until easily pierced with a fork.
• Use immediately or place in an air tight container for 3-4 days.

For Stuffed Acorn Squash

• On the skin side of the acorn squash, slice a small piece off so the acorn squash lays flat on a baking sheet.
• Add your favorite uncooked stuffing recipe to the inside of the flesh of the acorn squash.
• Bake 40-45 minutes or until squash is easily pierced with a fork and stuffing is done.
• Get our favorite apple and vegan sausage stuffing recipes.