Foods | Cooking
Hints & Tips
Acorn squash is a winter squash that looks a bit like an acorn. The most common variety is dark green with a deep
ridged outer skin and a deep yellow to orange flesh and is often about 6
inches long. Baking acorn squash is the easiest and most popular way of cooking it.
Acorn squash are wonderfully easy side dish that is great anytime of the year.
Acorn Squash: As its name suggests, this winter squash is
small and round shaped like an acorn. One of my favorite baking squashes,
it's easy to slice into halves and fill with butter. A small acorn squash
weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its
distinct ribs run the length of its hard, blackish-green or golden-yellow
skin. In addition to the dark green acorn, there are now golden and
Squash Hints, Tips, and Information, and more delicious
Baked Acorn Recipe
Yields: 2 servings
Prep time: 10 min
Bake time: 1 hr
2 tablespoons butter
2 teaspoons honey, pure maple syrup,
2 tablespoons firmly-packed brown sugar
Salt and coarsely-ground
black pepper to taste
Preheat oven to 375 degrees F.
Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each
squash half. Score the insides of each half several times with a sharp knife.
Add 1 tablespoon of butter, 1 teaspoon of honey, honey (maple syrup or hickory syrup), 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each
Place each half in a large baking pan, cut side up. Add about approximately 1/4-inch of water to the bottom of the baking pan so
that the skins don't burn and the squash doesn't get dried out. Bake approximately 1 hour or until tender when flesh is poked with a fork. Remove from oven and let cool a
little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Makes 2 Servings.
Variations ideas to add to the above recipe:
1/2 teaspoon ground cinnamon
2 tablespoons raisins (or other dried fruits)
2 tablespoons chopped nuts (of your choice)
Herbs of your choice
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -