Cooktop Cove: How to make vegetarian acorn squash with walnuts and cranberry
If you grew up around acorns, you might have found it an unwelcome shock to learn that our human bodies don’t digest acorn meat well at all. Even once they’ve ripened, they still need to be leached — essentially boiled over and over and over again — to remove the bitter tannins and make them edible. Of course, if you don’t have the patience for all that, there’s always acorn squash! This recipe is so simple, it only calls for five ingredients. And while, yes, the acorn squash needs to roast for a full hour, it is far less labor-intensive and bitter than any of the acorn recipes you’ll find!
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