Acorn Squash: Baked & Stuffed

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Mary Moore

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Warm and good for you, baked acorn squash is a perfect meal for a cold day.

Ever have that dinner dilemma where you want to cook something healthy for the family that’s a little different, but you don’t know what to try? Tired of the same old potatoes, peas and corn? Looking for a vegetable that’s tasty, as well as rich in vitamins C and B6, dietary fiber and thiamin? Say hello to acorn squash!

This buttery vegetable can either be served as a side or as the main course. Even better: You can make it strictly savory or sweeten it up for the kids. Try these recipes and discover just how wonderful this healthy autumn comfort food can be!

Baked Acorn Squash

(I’ve used this recipe for years, and it’s really simple and yummy.)

Ingredients:

1 large acorn squash

2 tablespoons maple syrup or honey

1 tablespoon butter or margarine

2 teaspoons brown sugar

About ¼ teaspoon ground cinnamon

Directions:

Preheat oven to 400 degrees F. Slice the squash in half from bottom to top and scoop out the seeds and fiber parts. (Save the seeds for recipe to follow.) Cut a thin slice off the bottom of each half to give the squash a flat spot to rest. Place both pieces in a baking dish.

Dress each half generously with 1 tablespoon maple syrup or honey, add ½ tablespoon of butter, then sprinkle with 1 teaspoon of brown sugar and 1/8 teaspoon ground cinnamon. Add a little water in the baking dish to keep the bottom from burning, then bake the squash uncoveredfor about 90 minutes, or until tender. Serve and enjoy!

Facts

Acorn squash can be grown in your kitchen garden in late summer for an early fall harvest that will last until the first hard frost. This buttery vegetable can keep for months after harvest, so you can enjoy the goodness all winter through.

Tips

Just like roasted pumpkin seeds, you can flavor your squash seeds with all kinds of spices. Just clean and wash them, coat them in a little oil or butter and some seasonings – curry, hot pepper sauce or a cinnamon-sugar and nutmeg blend – then toast them at about 300 degrees F for about 30-40 minutes (or until they’re golden brown).
While you can cut your stuffed acorn squash anyway you want, I prepare it upside down: The top of the acorn is the largest side, so I cut it off and use it as the base to give it better balance. It’s also much easier to clean the seeds out from a large hole on the bottom than a small hole on the top.

Faqs

Q: Can I cook squash in a slow cooker?
A: You can, but don’t add a lot of liquid. Slow cookers hold liquids in, and that would cause your squash to come out heavy and bland instead of light with a buttery, nutty flavor. (So baking is the tastier way to go.)

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