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Monday, November 9, 2020

Recipe: How to make a simple and delicious baked acorn squash.

One of my favorite parts of Autumn are all of the different fruits and vegetables that are in season.  In particular, I really look forward to the variety of squash that lines the grocery store shelves.  I love a good spaghetti squash, cucuzza with a thin tomato sauce, and a thick butternut squash soup.  I've been eating these dishes and looking forward to them since I was a little kid.  Despite all of this, I was deprived and was never introduced to one of the best tasting squashes of them all, the acorn squash.

When Betsy from My Five Men kept posting this squash on Instagram, I knew I had to try it!  The first time I made it, I cooked it similar to how I make a butternut squash.  It was OK, but the acorn squash wasn't as sweet as a butternut squash so it definitely needed some tweaking.  It took a few tries, but after a while, simplicity won and even my squash hating husband went for seconds!


how to make a delicious acorn squash in the oven

Recipe:  Simple & Delicious Baked Acorn Squash


Ingredients

(1) Large Acorn Squash
(3) Tablespoons of Butter
(1/2) Cup Grated Pecorino Romano Cheese
(1) Tablespoon of Garlic Powder
Salt & Pepper

Directions

Preheat the oven to 375*.

Start off with preparing the acorn squash.  I cut the squash in half, scoop out the seeds, and then slice them into 1" thick half moons with the skin on.  Ok, so I usually get help with this part.  Acorn squash can be tough to cut!  Lay each slice of acorn squash flat on the baking pan.  Season the squash with salt, pepper, and half the grated cheese.  Using half of the stick, slice the butter into thin pads and place directly on top of the acorn squash slices.  Bake for 15 minutes.  Take the squash out of the oven, flip the slices over, and repeat seasoning instructions with the remaining ingredients.  Bake for an additional 15 minutes.  Serve and enjoy!!

Note:  While we baked the acorn squash with the skin on, you should still remove it before actually eating it.  It's just a lot easier to remove after the squash has been cooked.

What's your favorite Autumn food?

8 comments :

  1. Speaking of removing skin from the squash, I hear some people poke it with a fork, bake it, and then just scoop the insides when it is done without the need to peel it whole, it is very practical when you need just for sauce, soup or dessert. I prefer Hokaido squash as you can eat the skin too on them when baked and cooked.

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    1. This is actually how I make my spaghetti squash. The only reason I don't do this for the acorn squash is I like the seasonings baked right into it. My mom makes a butternut squash with your method that is soooo yummy!!!

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  2. My mom made acorn and butternut squash when I was growing up, but I’ve never attempted it because of what you mentioned! Impossible to get a knife in there to cut in half!

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    1. You have to stick the tip of the big knife into it, and then push it down as hard as you can until you cut it into half. It is very hard if you try to cut it by pushing the knife horizontally.

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    2. My husband will usually do the cutting for me b/c I'm afraid that I'll lose a finger. Last week I did it myself using a method similar to what Dez said above, but I was still scared. LOL They are very difficult to cut.

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    3. Time to get yourself a kitchen cleaver with a long handle :) and you can chop it like a piece of timber LOL

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  3. So you squashed it after a few tries? Don't think I've ever even tried squash.

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  4. I usually slather mine in honey and butter, but your recipe sounds super delish. I have 2 acorn squash that need to be used up that I'll have to try your recipe on this weekend.

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