I got my first ever acorn squash last week. I was so excited to try it, but being that I had literally never cooked or tasted it, I was also little nervous.
Feeling adventurous and daring (two things that sometimes don’t end well in kitchen experiments…) I hacked it open and roasted it. When it came out (yay it worked!) and actually tasted delicious (yay again!) I was inspired to share some simple recipes like this with you guys. Because while they are simple, they are great to have in your repertoire. And sometimes even people who are experienced in the kitchen aren’t sure what to do with all the crazy veggies out there.
I plan to do a few of these this month, so let me know what you think! If you like them I will keep sharing them more regularly.
For this one, it is really helpful to have a heavy, sharp knife. For most winter squash I find this to be the case since they tend to have thicker skins and they are mostly large. I know this knife sharpener is a little pricey, but culinary school brain washed me about good sharp knives, so I really love it . I think it is so worth it, and its super easy to use.
Acorn Squash is so good for you! Here are some highlights of the goodness:
- Low in calories (a little over 100 calories for a whole cup of mashed squash)
- High in carotenoids (which help your skin to look glowing and beautiful)
- High in fiber
- Contain a small amount of omega 3 fatty acids (great for your memory, and mood)
- A very good source of potassium
- Contains awesome antioxidants
- Could help protect your vision (from the carotenoids and minerals)
- 1 Acorn Squash (about 2 lbs)
- EV Olive Oil Spray (I use this sprayer, but you can brush a tsp of oil if you prefer)
- Preheat the oven to 425
- Cut a small amount off the bottom of the squash (the pointy bit) so you have a flat surface to make the squash sit on
- Cut in half carefully using a sharp, heavy knife. The stem is tough to get through, but the squash isn’t so bad, just be careful!
- Scoop out the squish and the seeds, the way you would with a pumpkin (discard the squish and seeds)
- Spray the flesh with the olive oil, and lay flesh side down, skin side up, on a parchment lined baking pan
- Bake about 30 minutes, or until tender when poked with a knife (similar to potatoes)
- Scoop out and enjoy!!