Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it in a cast-iron skillet?
I find that acorn squash is a little bit harder to peel and chop so I decided to roast it instead of boil it in the pot. I know roasting it might sound like a lot of work but it’s actually pretty easy.
After you slice of the top, you cut in half, clean out the seeds, rub it with a little bit of oil and then bake it in the oven face down on a baking sheet lined with parchment paper for about 45 minutes.
To make the flavors of this soup pop some more, I roasted the acorn squash instead of just sautéing them or boiling them in broth. I also added some carrots – hello, even more beta carotene! After the veggies were browned from roasting, I added it to my pot of sautéed onions and poured in some vegetable broth.