Acorn Squash: Delicious Simply Roasted or Elegantly Filled
Nom de plume Francine Wolfe Schwartz
From pale yellow to deep green skinned you’ll see winter squash round, acorn or even turban shaped.
Unlike their summer cousins, all winter squash need to be cooked – baked, roasted, microwaved or steamed but never boiled.
The outer skin in all winter squash with the exception of butternut, delicata or spaghetti should be cooked before peeled.
Once cooked, winter squash are versatile combined with other ingredients in soups, stews or round-shaped acorn squash can be elegantly presented stuffed in their naturally shaped bowls.
Store acorn squash in cool, dark well-ventilated area for about one month.
Do not refrigerate uncut squash.
Cutting tips:
Acorn squash maybe cut lengthwise in boats or width-wise(across the equator) into bowls.
Due to the thick, heavy skin on most winter squashes carefully cut with a sharp knife steadied on a folded thick, towel. Insert the knife point first and pull down on the rest of the blade. Rather than sawing your way through, lift the knife out and start again from the other side. (Source: Joy of Cooking)
Or soften skin in a microwave before cutting. Pierce skin 2-3 times with a sharp knife. On a paper towel microwave on high 5 minutes. Remove and cut as instructed above.
Preparation tips:
- Use an ice cream scoop to swiftly remove seeds
- Scrape out “strings” with a grapefruit spoon
- To steady in a baking dish or roasting pan cut a very thin slice off the bottom of squash halves
Quickly precook acorn squash halves before stuffing in a microwave: Arrange squash halves cut-sides down in a baking dish. Cover tightly and microwave on high until just tender about 6-8 minutes. Let stand to cool about 3 minutes.
For more recipes and to read the entire blog, visit http://wordenfarm.wordpress.com and for more squash recipes visit http://www.wordenfarm.com/cropsrecipes
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 cups spinach, washed and roughly chopped (substitute tatsoi or other mild green)
1/2 cup whole-wheat or panko bread crumbs
2 teaspoons olive oil
2 teaspoons dried thyme
Prepare rice according to package directions adding shrimp during last 5 minutes of cooking time. (add tofu or cooked chicken when rice is fully cooked). Remove from heat, cover and set aside.
While rice is cooking preheat oven to 375 degrees F. Line a large rimmed baking sheet with foil or lightly grease with olive oil. Sprinkle inside of squash with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Arrange squash cut-side-down on baking sheet and roast 25-30 minutes or until a knife tender.
Meanwhile while squash is roasting, combine the warm shrimp and rice mixture in a large bowl with spinach, thyme and remaining salt and pepper. Lightly stir ingredients.
Remove squash from oven and leave oven on at 375 degrees F. Carefully fill squash halves with stuffing mixture, dividing equally.
In a small bowl, combine bread crumbs and oil. Sprinkle bread-crumb mixture over stuffed squash. Return stuffed squash to oven. Bake until stuffing is heated through and browned on top, about 20 minutes.
Source: Clean Eating January/February 2010
Fruit and Nut Stuffed Acorn Squash
Serves six
3 acorn squash, washed, halved and seeds removed (see cutting tips)
1 tablespoon olive oil
1 1/2 cups chopped onion
1 rib celery, diced
2 cloves garlic, minced
2 tart apples, chopped (peeled if desired)
1 1/2 cups bread crumbs or cooked brown rice
1/2 cup sunflower seeds (optional)
6-8 dried apricots (chopped)
1/4 cup chopped nuts, toasted
1/4 cup raisins, dried cranberries or cherries
1/2 teaspoon salt
1/4 teaspoon each dried thyme, sage and oregano
freshly ground pepper
Preheat oven to 375 degrees F. Bake squash halves on a foil lined or lightly greased baking sheet, cut-side down 35 minutes until almost fork tender (or cook in microwave covered for 10 minutes).
Meanwhile in a large skillet sauté onion, celery and garlic in oil until onion is translucent. Add remaining ingredients. Toss gently to combine. Stuff into cooked squash halves, cover with foil. Bake at 375 degrees F for 15 minutes. Remove foil and continue to bake for 10-15 minutes or until top is browned and stuffing is hot.
Source: Simply in Season
1 tablespoon brown sugar
2 teaspoons finely chopped fresh sage
1/2 teaspoon maple syrup (or honey)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated Asiago cheese
1 tablespoon finely chopped fresh Italian parsley
Preheat grill.
Carefully cut each squash in half lengthwise. Scoop out and discard seeds and strings.
In a small saucepan over medium heat, combine butter, brown sugar, sage, maple syrup (or honey) salt and pepper. Cook until melted. Brush butter mixture over cut sides of each squash half.
Grill, cut sides up over indirect medium heat* for 30 minutes. Sprinkle with cheese and parley over grilled flesh. Continue to grill for 20-30 minutes or until flesh is soft and cheese has browned. Serve warm.
NOTE: This recipe maybe baked in a 375 degree F oven on a baking sheet lined with foil or lightly greased with oil for 40 minutes to one hour or until flesh is soft and cheese has browned.
*Fire is off to one side of the preheated grill and food is cooked over unlit area.
Sources: Weber’s Real Grilling
Simply Roasted Acorn Squash
Serves six to eight
3 medium acorn squash, washed
3 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
freshly ground black pepper
freshly grated nutmeg
Preheat oven to 425° F.
After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters.
Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, pepper, cinnamon and nutmeg. Cover with foil and bake 20 minutes.
Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature.
Adapted from realsimple.com
