Wednesday, October 24, 2012

Classic Acorn Squash

Aside from looking like an acorn, acorn squash is known by its' longitudinal ridges and its' green and orange skin. Although considered a winter squash it is actually belongs to the summer squash family. It is one of the most popular squashes, and it is used in a variety of fall dishes. This hearty treat is a good source of fiber and potassium and has Vitamins C, B and Magnesium.

I have been trying to buy and cook with in-season produce,so I purchase a lot of my fruits and vegetables at the Farmers' Market.  Below are some great tips on how to select a squash and how long you can store them:

Acorn Squash Season: October through December

What to look for: Choose a squash that is heavy for its size with dull skin that is free of blemishes. Partial orange on the skin is good, yet, too much orange coloring indicates an overripe squash which will be dry and stringy.

How to store: With its hard skin you can keep it at room temperature for up to a month or it can last longer if stored in a dark, cool place.

Classisc Acorn Squash
Acorn squash has always been a favorite side dish of mine. It is easy to make, and the sweet flavor is a great pair with most fall dinners.

- Preheat oven to 400 degrees. Cut squash in half lengthwise, stem to stem and scoop out seeds. Score the insides of each half with a sharp knife.

- Place each squash in a baking pan or a dish cut-side face up. Fill pan with 1/4 inch water at the bottom to keep the squash moist and prevent the skin from burning.

- Place a Tablespoon of brown sugar, 1/2 tsp of butter, dash of salt and a dribble maple slurp (if desired for extra sweetness) inside of each squash.

 Bake for approximately 1 hour or until the squash is very soft and the tops are browned.  

When finished remove from oven and let cool for 10 minutes. Scoop out the inside of the squash into a bowl and mix all of the ingredients together. 


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