Fun with Acorn Squash

Glazed and Chili-Roasted Acorn Squash

The two Acorn Squash I bought at a farm stand had been staring at me from the kitchen counter for over a week. Quite honestly it was beginning to freak me out, so decided it was time to do something with those bad boys.

The easy way out would have been the classic baked Acorn Squash, but wanted to try something different.  When I get into the “let me find something different” mood I immediately go to Google and fire up a search.  Within minutes I am immersed in lots and lots of choices, each with beautiful pictures.  It does make me appreciate my mom (and her generation) even more, as she would have pulled out a bunch of cookbooks and started to leaf through them hoping to be inspired.  Problem is the number of cookbooks on hand is finite and slow to search, while the web is just the opposite.  I guess each method has its issues, but I certainly prefer the latter.

Given I had two squash on hand and lots (and lots and lots) of recipes to choose from, decided to prepare these two different ways.  Both of the ones I settled on were variations on the baked squash theme:

  • Glazed Acorn Squash:  Truth be told I picked this because I loved the way the crescent shaped squash looked on the plate (above left).  With their brown sugar glaze these tasted much like the traditional way I would have prepared an acorn squash, but given the thin slices even the skin was tender and edible.
  • Chili-Roasted Acorn Squash:  I think it was the name that got me with this recipe.  Chili-roasted anything I just have to try.  While the chili seasoning looks quite heavy on these (above right), it actually imparts a very mild flavor.  Like the glazed squash, the small pieces of this resulted in a very soft skin you could eat as well as the ‘meat’.

Have to say that both of these were very easy and were deliciously different ways to prepare Acorn Squash. Go ahead, give them a try!

Recipe:  Glazed Acorn Squash
Recipe:  Chili-Roasted Acorn Squash

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One thought on “Fun with Acorn Squash

  1. Pat Kuhl

    I have made the crescent shaped recipe before – or something similar. The hardest part, I thought, was cutting a very solid squash into strips. Took a lot of caution and a very sharp knife.


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