Acorn squash is a type of winter squash that resembles an acorn in shape. It can be found in colors of dark green, white, and gold. It’s most common variety has a dark green ridged skin and deep yellow to orange flesh. The golden variety has pumpkin-colored skin and orange flesh.
Like most winter squash, acorn squash is one of the most colorful vegetables that can be set on your dinner table. It is also high in nutritional content and enzymes. Its nutty flavor is used to complement main dishes, or can at times serve as the main dish. Acorn squash are also often prepared as simple desserts. The ease in preparing it and it’s and short cooking time has also contributed to the popularity of this vegetable.
There are various ways to cook acorn squash.
Preparing Acorn Squash
- Acorn squash is often cooked within its shell as its ribbed shape makes peeling virtually impossible.
- Use a stable knife to slice acorn squash in half. For easier slicing, stab the skin in several places. Put it in a microwave oven and heat on high for 2 minutes. Let it stand for another few minutes before carving.
- Cut through the stem end to the point when halving. Do not cut the squash across the diameter.
- Remove the seeds and the fibers from the center before cooking.
Ways to Cook Acorn Squash
- Baking Method
- Pierce the skin in several places.
- Place the acorn squash on a baking sheet.
- Bake the squash in an oven set in 350 degrees F for about 1 to 1/2 hours.
- Gently squeeze the squash to test for doneness. The squash is done when it yields to gentle pressure.
- Cut it in half and scoop out the seeds.
- Serve it immediately or cool it for use in other dishes.
- Cut the squash in half and seed it.
- Place the squash halves on a ribbed baking sheet with the flesh-side up.
- Rub its flesh with softened butter oil. Season it with salt and pepper.
- Drizzle maple syrup, brown sugar, or orange juice over it.
- Turn the squash over on the ribbed baking sheet.
- Roast the squash in a preheated 400 degree F oven for about 40 to 45 minutes.,/li>
- Roast until the skin is browned and blistered and the flesh is tender. Insert a fork or a knife under the skin to check if the skin is tender.
- Peel off the skin when the squash has cooled down.
- Cut the squash in half and take out the seeds.
- Place the squash in a microwavable dish and cover it. Do not add water.
- Cook for 13 minutes on high.