Creamed Oysters in Acorn Squash combines two of my favorite foods – oysters and acorn squash. Besides being just plain delicious, these Creamed Oysters are beautiful to look at!
When choosing oysters at the market, make sure that they be fresh. If one is open (which it should not be) it should snap shut emphatically once tapped. If an oyster does not close immediately, do not buy or use it. Oysters should feel heavy and full in your hand. Oysters lose moisture once they are removed from the sea. The heaviness suggests that they are freshly harvested. Fresh oysters should smell sweet and briny like the sea. Learn how to purchase and shuck oysters.
Creamed Oysters in Acorn Squash Recipe:
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Sources: Original recipe recipe by Marty Hyson of Baltimore, Maryland. I slightly adapted this recipe from Southern Living Magazine, January 1997. Photo by J. Savage Gibson; Styling by Trinda Gage