I haven’t done much cooking lately as I have been in somewhat of a food coma since Thanksgiving. My husband and I went to Kentucky for the holidays and have had a total of 4 Thanksgiving dinners. We currently have 1 loaf of cinnamon
bread cake, 2 lbs of chocolate fudge and some remnants of pound cake on the counter. My sister has been wanting to cook acorn squash for awhile. She suggested that I do it first so I could figure out how to perfect it before she gives it a shot. Lucy for her, I happened to find an acorn squash at the local Jewel-Osco grocery.
Acorn squash has to be cooked similarly to a spaghetti squash. I was hoping it would be much easier to cut in half than a spaghetti squash, but it was still pretty challenging. You halve it, seed it, and coat with butter/cooking spray and whatever seasoning you choose.
I decided to save the seeds and bake them like I do with pumpkin seeds. They came out perfectly. Just pam, salt and 350 degrees for about 10-15 minutes. These would be perfect on a salad 🙂
(These were really good! Almost as good as pumpkin seeds.)
Most recipes that I read suggested some sort of maple syrup coating. I used butter, maple syrup and nutmeg.
Preheat the oven to 400 and cook for about an hour or until it is easily pierced by a fork.
You can fill the half of squash with pasta, you can cut it into wedges as a side dish to go with meat, you can eat it all alone…so many possibilities! I cut it up and mixed it with the toasted squash seeds, beets and spinach. I tossed it in my homemade maple cider vinaigrette.
When you take it out of the oven, it should be soft enough that you can easily cut it apart like below.