I also like to pack the squash cavity with savory fillings, too – that will be another post.
Nutty Acorn Squash Serves 2
This is a vary-to-your-own taste recipe so the amounts are variable!
1 acorn squash
2 pats (about 1 teaspoon each) soft butter
About 1½ to 2 tablespoons dried cranberries or raisins
2 tablespoons brown sugar
Maple syrup for drizzling – real is ideal but maple-flavored is good, too
1. Line a small baking sheet with parchment paper or foil. Spray lightly with pan release.
2. Cut acorn squash in half and scoop out the seeds (a grapefruit spoon is what I use).
3. Place acorn squash, cut side down, on a baking sheet. Bake in a 350° oven from about 20 to 30 minutes, or until tender (insert a knife or toothpick to check).
4. Reposition squash, cavity side up, on baking sheet. Smear about 1 teaspoon butter in each cavity; add dried cranberries or raisins, top with brown sugar and walnuts. Drizzle lightly with maple syrup.
5. Return to oven to heat through. Or, squash may be set aside and reheated right before serving.
5. Return to oven to heat through. Or, squash may be set aside and reheated right before serving.
About Acorn Squash
Selection: Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety.
Cooking Options: Once the seeds are removed, winter squash can be baked, steamed or simmered.
Nutritional Value: They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.
Other Squash Recipes on our blog . . .
Saucy Spaghetti Squash
wow yummy recipes and cool posting . amazing this post and great your idea .
ReplyDeleteB&B Brugge