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If you want to try something easy with acorn squash (it makes for a nice side to your holiday meal!) try roasting it!
Wow. I never met a vegetable I didn't like, although I've run into some cooks who should be kept far, far away from some vegetables. My mom used to boil both Brussels sprouts and spinach into submission, and I thought I hated both. Later, I was introduced to them cooker properly, and a lifelong love affair began.
I suppose my least favorite veggie would be the acorn squash, but only because I can't seem to cook them properly, no matter how hard I try. They frustrate me. However, when we meet at the home of a knowledgeable cook, I am quite prepared to set my prejudices aside and greet them cordially.
Preheat oven to 400F and wash the outside of the squash.
Cut squash in half and seed it, then slice in 1 inch thick crescents (leave the rind on).
Lay crescents on an oiled sheet of foil on a cookie sheet and sprinkle with course salt, black pepper and dark brown sugar (you can add a little butter and just a light sprinkle of pumpkin pie spice too if you want).
Bake for about 20 minutes or until tender (when the tip of a paring knife slides easily into the flesh)
Yummy!
It's raining outside but the temp is still 64F! That is 25 to 30 degrees above normal! I have all my windows open right now. We are expecting severe thunderstorms later tonight and optimum conditions for tornadoes! Soooo... I am thinking I will just make some grilled cheese and tomato soup tonight.