Acorn Squash
Acorn Squash
A native to North America, Acorn squash used to be cultivated only for it’s seeds, which were stored and eaten during lean times. Ironically, most of us dispose of the seeds before eating the squash! Acorn Squash has a rich nutty flavor which makes it a great fall addition.
Simple Preparation:
Slice the squash in half, and place it face down on a baking sheet. Bake for 30 minutes @ 400 F. Remove from oven and scrape out seeds. Place a 1 pat of butter, 1 Tb. Brown Sugar and a sprinkle of cinnamon in each half. Fit halves back together (stacked on a baking sheet) and place squash back in the oven for 20-30 more minutes. After removing from oven take halves apart and evenly distribute the liquid between the two halves. Enjoy for a gooey treat, spooning out the flesh et al.
The link was helpful in finding other fun ways to prepare the squash like roasted with chili vinaigrette, in soup, pie, stuffed or in streusel with roasted garlic. Check it out for some fall culinary inspiration!
10 Ways to Eat Acorn Squash
