In an attempt to return to healthy and seasonal eating, M decided to roast an acorn squash today. His recipe:
1. Preheat oven to 400 degrees.
2. Slice up one acorn squash into steak fry-ish pieces. (Skin is thick and tough to get through).
(See my before and after photos.)
3. Toss in in a bowl with 2 tablespoons of olive oil, and herbs to taste: ground coriander, ground cumin, salt, and pepper.
4. Lay slices out on a cookie sheet.
5. Bake for 15 minutes on one side, flip, and bake for 15 minutes on the other side (longer if you want them crispy on the outside and mushy on the inside).
6. Plate and serve.
(Side note, we wish we had used more spices…maybe more pepper or chili powder?)
Some info about the acorn squash via wikipedia (condensed), because I went into this knowing nothing about them, and then my review of it:
Acorn squash (Cucurbita pepo), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. The most common is dark green, often with a single splotch of orange on the side or top. However, newer varieties have arisen, including Golden Acorn, named for its glowing yellow colour, as well as varieties that are white. Acorn squashes can also be variegated (multi-colored). Its shape resembles that of an acorn. It typically weighs one to two pounds and can be between four and seven inches long. Acorn squash is good and hardy to save throughout the winter in storage, keeping several months in a cool dry location such as a cold cellar. Acorn squash is very easily grown, and as with other squash varieties, it produces yellow trumpet flowers which are also edible. The stem has a prickly feel. Tops (about three inches) from the end are also edible. They are one of the common vegetable (as greens) in the Philippines. Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans.
Acorn squash is most commonly baked, but can also be microwaved, sauteed or steamed. It may be stuffed with rice, meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Overall, I really enjoyed roasted acorn squash (we both did!). Some pieces were crispy on the outside and fluffy on the inside with a texture that was like a mashed potato or a banana. Some were a bit mushier but still delicious. The roasting process really thins the skin and makes it way more edible. It is the place to find all the good stuff (vitamins, minerals, etc.). We both agreed, “More Spices Next Time!” Very delicious!
- Acorn Squash
- Preheat oven to 400 degrees.
- Slice up one acorn squash into steak fry-ish pieces. (Skin is thick and tough to get through; See my before and after photos.).
- Toss in in a bowl with 2 tablespoons of olive oil, and herbs to taste: ground coriander, ground cumin, salt, and pepper.
- Lay slices out on a cookie sheet.
- Bake for 15 minutes on one side, flip, and bake for 15 minutes on the other side (longer if you want them crispy on the outside and mushy on the inside).
- Plate and serve.