Wow – this has been such a busy week! I don’t know about you but I just cannot believe that it’s November already. I feel like I need to dedicate more time to celebrating fall before I wake up one day and it’s winter already. With that being said, I’m definitely making an attempt to eat as much squash as I can. Of all the squashes (I think squash is actually the plural of squash, but come on, “squashes” is just more fun to say), my favorite would definitely be pumpkin, with butternut coming in for a close second. However, acorn squash is also a great option for fall dishes.
It’s also about the easiest squash to prepare. Here’s all you need:
1 acorn squash
2 tsp of butter
2 Tbsp of brown sugar (this would probably be good using the Splenda brown sugar blend but I haven’t tried that yet)
1. Wash the acorn squash and then cut in half from top to bottom. Scoop out the seeds and discard, or set them aside for roasting!
2. Put 1 tsp of butter and 1 tablespoon of brown sugar in the center of each of the squash halves.
3. Bake at 350 degrees for about an hour and a half. Cooking times can vary depending on the size of your squash, so check it after an hour to see how done it is. It should look nice and slightly browned on the top when it’s done. Let it cool for at least ten minutes, then enjoy!
If you want to roast the seeds (and you should want to because they are delicious and good for you), here’s how you can do it:
1. Add some water to the dish your seeds are in, and using you fingers, gently pick out and throw away all the squash innards that are sticking to the seeds.
2. Arrange seeds in a single layer on a baking sheet and drizzle 1 tsp of oil over them. Using your hands, toss the seeds to make sure they get evenly coated.
3. Sprinkle some kosher salt on top of the seeds.
4. Throw them in the oven with the squash (350 degree oven) for 10-15 minutes till they are slightly browned and crispy.
This simple acorn squash dish is sweet and savory at the same time. It has a texture a little bit like a spaghetti squash but not quite as “spaghetti-like” if that makes sense. It’s not as stringy. You can devour this right after baking, or you can eat half now and save half for lunch the next day as I did. It keeps fine in the fridge and you can just heat it up in the microwave for a few minutes.
What foods have you been enjoying this fall?