Acorn Squash

You know how some foods are just so curious looking, you just have to try them? I’ve always been a huge squash fan, but I’ve never actually tried the beautiful, brightly colored, acorn-shaped squash that I always saw in the grocery store.  I assumed that this squash was so pretty that it simply couldn’t live up to its visual presentation.  Expecting too much from a squash is a dangerous thing.  You never know if it’s going to be the hardy-sweet variety or the salty watery variety.  A squash this pretty was just waiting to break my culinary heart.

Well, appearances aren’t everything and you can’t judge a squash by its superficial coloring.  Instead, you must cut it open and see what’s inside.  Acorn Squash, with it’s deep longitudinal ridges and sweet yellow-orange flesh, offers a surprisingly perfect cup-holder for stuffing rice, meats, or other fillings.  It has an impressively sturdy design promising to keep its shape and stay strong while it cooks down in the oven.

Sturdy and beautiful? Even when baked? These are just some of the things I adore about my recent love affair with acorn squash.  Yet, what I love most is how it compliments everything.  A little brown sugar, a dash of maple syrup, and the natural squash taste just pops.  This dish can be both savory and sweet, salty and spicey, and an impressive, yet simple presentation of fall flair and winter warmth.

Acorn Squash

Again, as always, I went to Elise Bauer for an idea of how to add flavor and prepare this simple vegetable.  See her version of Classic Baked Acorn Squash here.

Ingredients:

* 1 Acorn Squash, halved w/seeds removed

* 1-2 tablespoons butter

* 2 tablespoons brown sugar

* 2 teaspoons maple syrup

* dash of salt

1.) Preheat oven to 350F.  Using a sharp butcher’s knife, halve the acorn squash.

2.) Remove seeds and add to a baking sheet.  Rub down squash with 1-2 tablespoons butter, brown sugar, and drizzled maple syrup.  Sprinkle with a dash of salt & pepper.

3.) Bake in oven for 50 minutes to an hour, or until squash are tender.

4.) Remove from oven and allow to rest for 5 minutes.  Enjoy! Makes 2 personal servings of acorn squash.

–Helana Brigman

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