Thursday, September 23, 2010

Recipe of the Week: Acorn Squash

Acorn squash is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a winter squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow squash). The most common variety is dark green in color; however, newer varieties have arisen including Golden Acorn, for its glowing yellow color, and some that are white.

One of my favorites as a kid....but sorry Pop, I don't use much butter and brown sugar any more! Try this twist on an old classic.



Baked Acorn Squash

1 Acorn Squash, Halved
2 tablespoons butter
Salt and Pepper
Fresh Grated Nutmeg
Fresh Thyme, chopped (about 1/2 teaspoon)
A Pinch of Brown Sugar

Preheat oven to 375F. Scoop seeds out with a spoon. Bring large pot of water to a boil and carefully drop in each squash half (I like to pre-cook my squash for 5-7 minutes). Remove from water and pat dry.

Add a tablespoon of butter to each half then season with salt, pepper, nutmeg, thyme and brown sugar.

Place upright on a cookie sheet or shallow baking dish. Roast for about 30-45 minutes or until flesh is tender (can easily be scooped out with a spoon).

Recipe courtesy of my Pop, which I tweaked a bit because I really like the taste of squash and not brown sugar
Image courtesy of Google Images