Recipe First Impression: Stuffed Acorn Squash

recipe fip acorn

I recently moved in to my first apartment, giving me the opportunity to try lots of new vegan recipes. So to share my culinary experiments with you, I thought I would create a series of “Recipe First Impressions.” In these posts, I will share a recipe I have never made before, recreate it, and share my finished product and opinion about it.

The first new recipe I am tackling is Stuffed Acorn Squash, using this recipe from The Roasted Root. I decided to veer away from the recipe by filling the squashes with wild rice, cranberries, apples,  pecans, and a drizzle of maple syrup. When I first picked up the acorn squashes, I was a bit nervous about how this meal would turn out, since they are a bit strange looking! But I found that they were very easy to cut open and cook. The wild rice filling was lovely and fragrant, too.

I enjoyed the combination of the buttery, nutty taste of the squash with the tart cranberries and apples. The pecans also added a nice texture. The only drawback was that I overcooked the squashes! 35 minutes as recommended in the recipe was not long enough, but the 55 minutes I cooked them for was too long. Next time, I will try cooking them for around 40 minutes.

Overall, I really liked this recipe. It was easy to make, delicious, satisfying, and healthy. It makes a festive and pretty autumn meal, and would be perfect for the holidays. I would make this recipe again, and I would recommend it to anyone interested. Below is a picture of how my stuffed squash turned out:

acorn squashhh

I hope you enjoyed this post! If you have any recommendations for what I should make next, please let me know!




How To Cut a Mango

how to cut a mango 2Ripe and sweet mangoes are the perfect cool and refreshing summer fruit. They are also rich in vitamins A, B and C, aid in maintaining clear skin, and even have cancer fighting properties. So in case you do not know this trick, this is how to cut a mango for maximum enjoyment. 🙂

To get started, find a ripe mango and a sharp knife. If the mango is ripe, it should feel slightly soft when you squeeze it. They ripen well on a sunny windowsill.


1. First, locate the top of the mango. To do this, hold it upright and find the knot where it attached to the tree.


2. Using the knot for reference, place two parallel cuts about one inch apart so the pit lies between them. Cut all the way through the mango to produce 3 slices.



3. On both end slices, place 3 parallel cuts and 3 perpendicular cuts in a checkered pattern, but do not cut through the skin. Then push up from the bottom to invert the mango skin and form cubes.



4. On the slice with the pit, place a slit in the skin so it is easy to peel away as you eat. This also makes it easier to hold the pit.


Now the mango is ready to eat! Happy snacking! 🙂