Acorn Squash

Two incredibly easy recipes, both delicious.

We cook acorn squash a couple of times a month. They are easy to make and pair especially well pork and beef. Squash is cut in half lengthwise, seeds removed, flavorings added and cooked right in their shells. Below are the two recipes we use. 

The first is the one Nancy and I usually make for ourselves. It's simply made with butter, flavored with cinnamon, and sweetened with trivia our preferred sugar substitute. They are microwave cooked in about eight minutes. 

The second recipe is for company. The pulp is laced with butter, light or dark brown sugar and is oven roasted over high heat for about 45 minutes. The sugar caramelizes. You wouldn't think something this easy can be this outrageously good!

Unless the pulp is removed and served in separate dishes, the natural serving size is half of an acorn squash per person. Cutting in thirds or quarters isn't feasible because the liquid butter mixture can't be preserved. 

Smaller, early harvest acorn squash (pictured) are sometimes available. They make perfect serving sizes. 

For either recipes, acorn squash in cut in half lengthwise, seeds removed. Larger mature squash maybe difficult to cut through. Place the whole squash in the microwave for about three minutes. The surface will softens making them a lot easier to cut through. It also helps reduce cooking time.