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6 servings, 1/2 stuffed squash (475 g) each
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Toasting nuts adds crunch and intensifies their flavour. To toast in the oven, spread nuts onto bottom of shallow pan. Bake in 350°F oven 10 to 15 min. or until golden brown, stirring occasionally. Or, cook in skillet on medium heat until golden brown, stirring frequently.
Place squash halves, cut sides down, in 13x9-inch pan filled with 1/2 inch water. Bake in 375°F oven 40 to 50 min. or until tender. Scoop squash from shells, then continue as directed.
Acorn squash is a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-coloured and free of spots. Store in a cool, dark well-ventilated place for up to 1 month.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.