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Easy Acorn Squash

 

Winter squash is one vegetable that I grew up with as soon as I could swallow solid food. My mom knew the virtues of winter squash.

 

  • Uncut, winter squash keeps for a long time when stored in a slightly cool, dry spot.
  • Winter squash is densely packed with vitamins A and C and chock full of fiber.
  • Its bright yellow-orange color is cheery and attractive.
  • It is naturally sweet and smooth so it slides down a kids' throat easily.
  • Winter squash is ridiculously easy to cook.
  • Winter squash can be served with a meal or even added to baked goods.

 

Many kinds of winter squash, such as butternut, acorn, hubbard, delicata, and turban, are available at a local farmer's market or at the grocer. Many winter squash are in a dauntingly large size for a single appetite.

The acorn squash is a dark green, compact squash. It resembles a softball-sized acorn from which its named is derived, is a good sized squash for the person cooking for one.

 

Equipment you will need:

 

Sharp chef knife

Cutting board

Vegetable peeler

Large spoon

Shallow baking dish

Aluminum foil

 

Ingredients you will need:

 

Acorn squash

Sweetener of your choice: maple syrup, honey, or brown sugar

Vegetable oil

Dash of salt

 

1. Preheat the oven at 375?F.

 

2. Wash the acorn squash as it grows on a vine close to the ground. Winter squash is hard and solid, yet has a hollow cavity inside containing seeds (much like a pumpkin). Break off the stem as close as possible to the squash.

 

3. Place the acorn squash on the cutting board stem side down with the pointed end upwards.  Carefully position the tip of the knife on either side of the tip (not on it). Cut downwards all the way through the squash.

 

4. Remove the knife and cut the other side of the squash in the same manner until you have two halves.

 

5. Using the spoon scrape out the seeds and stringy membrane in each half.

 

6. Place one of the halves cut side down on the cutting board and notice the rounded ridges of the squash.

 

7. Cut along each indentation between each of the rounded ridges so you will have half-moon slices of squash.

 

8. Take the vegetable peeler and starting at one end of the slices, peel the dark green skin off of each slice. You don't have to peel the skin off of the squash, but many find it tough when eating.

 

9. Lightly grease the bottom of the baking dish with a little bit of vegetable oil. Arrange the slices of acorn squash on the bottom of the dish. Try not to pile them too much on top of each other.

 

10. Letting your taste be your guide, drizzle a little bit of your desired sweetener on top of the squash. Sprinkle with a dash of salt.

 

11. Cover with aluminum foil and bake for 35-40 minutes until the squash is very tender when poked with a fork.