Acorn squash is a winter squash that gets its name from its acorn-like shape. The skin is usually green and the flesh is an appealing shade of orange that looks similar to pumpkin. The flavor of acorn squash is sweet and somewhat buttery. Many acorn squash cooking methods enhance these qualities by adding sugar and butter but it can also be served as a savory dish all on its own.
Acorn squash is an excellent source of vitamins and minerals such as vitamin A and beta carotene. Being fat free and low in calories is an extra bonus. Choose an acorn squash that feels heavy for its size and has smooth, dull skin. Acorn squash can keep for up to three months if stored in a cool, dry place.
Preparing an acorn squash is as easy as 1-2-3… 1. Cut the acorn squash open. 2. Remove the fibers and seeds. 3. Season and cook.
Here’s today’s TRICK:
The seeds can be seasoned and toasted just like pumpkin seeds for a healthy snack.
Here’s a TIP:
If you have trouble slicing your acorn squash open, pop it into microwave for a minute or two to soften it up a bit.
And your RECIPE:
The most popular way to serve acorn squash is to cut in half, scoop out the seeds and then fill (did I just say FILL??… I mean spread) the center with butter and brown sugar. The halves are then placed on a baking sheet and roasted for about an hour or until soft. Cinnamon and nutmeg can be added to enhance the flavor.
A healthier way to serve acorn squash is to drizzle it with olive oil and chopped fresh rosemary before roasting. Acorn squash is also a wonderful candidate for pureeing to create an autumn soup. You can simmer onions, carrots, and celery together in some chicken broth, and then add some mashed cooked acorn squash and puree everything; add coconut milk to make it into a creamy soup (the chicken broth will add flavor). I like a little thyme and some sea salt and pepper to taste–talk about easy!