It might seem a bit early to be thinking about Acorn Squash but it an all-time favorite of mine. I love it stuffed or just baked and served with butter and brown sugar.
Acorn squash is known as a winter squash and is usually harvested in early to late fall. Because of the global market we live in, winter squash is no longer seasonal. Squash was a staple of early Native Americans who introduced varieties to Europeans.
Squash flowers are also prized eating. You can stuff blossoms, fry them or sauté flowers in butter. The seeds can also be roasted and flavored with salt and spices.
Acorn squash is high in potassium, Vitamin C, Vitamin A, VitaminB-6, Vitamin B-12, magnesium and fiber.
It’s easy to enjoy these dark green globes. Slice in half from point to stem and scoop out the seeds.
Preheat your oven to 350. You can dry roast squash, cut side down on baking sheet. I prefer to place halves cut side down in a baking dish and add about 1/2 inch of water. Test for doneness by pressing your finger into the shell. The shell should indent slightly. Remove and eat plain or add butter, honey or brown sugar to the cavity.
Here are some acorn squash recipes for you to enjoy!
- Italian Sausage Stuffed Squash
- Stuffed Squash
- Squash Cinnamon and Apples
- Thanksgiving Acorn Squash
- Squash with Cinnamon and Brown Sugar
Also find many more great video recipes at Cook N Guide by Daily Dish Magazine such as Balsamic Acorn Squash, Curried Squash, Acorn Squash Soup, and even how to can it!