On the heels of Jessica Bryant’s article, Consuming Wholesome Through the Holidays, here’s a recipe I’ve loved since childhood. The recipe is from my mother! I want to make use of acorn squash, however any squash will do!
If in case you have been to a pumpkin patch this season, you most likely have seen many sorts of squash being offered together with the widespread pumpkin, however what on earth do you do with it?
First, pick your squash utilizing these tips:
- Have a look at the colour of the acorn squash. A ripe squash may have a mix of inexperienced and orange. The bulk will likely be a darkish inexperienced, and the a part of the squash which grew touching the bottom will flip from yellow to a vibrant orange. If the vast majority of the squash is orange, it was picked too quickly, and isn’t ripe.
- A ripe squash will likely be agency/arduous, if you decide it up. It should additionally appear heavy for its measurement. On this case, it’s a signal of excellent produce!
- If you happen to’re selecting your individual squash, have a look at the stem of the squash. It will likely be brown and withered when ripe.
- Go for a uninteresting coloured pores and skin, moderately than a shiny one.
- Squash can reside in your counter or pantry if dry and funky, for as much as three months after being picked.
What you want:
- A glass baking dish massive sufficient to carry the squash after it has been minimize in half
- Foil
- Water
- Butter
- Brown Sugar
- A pointy knife
- Scoop
- An oven set to 350/F
Put together your squash:
- Flip your oven to 350/F to preheat.
- Utilizing a pointy knife, begin on the prime and make a minimize straight right down to the underside, reducing in half.
- Take away all of the seeds and webbing such as you would for a carving pumpkin along with your scoop.
- You possibly can bake the squash like this, or minimize into quarters if will probably be simpler to serve. I simply advocate cleansing out the middle whereas it’s minimize in half, as will probably be simpler to scoop out.
- Lay each bit within the bakeware, minimize facet up, and add your butter and brown sugar. I exploit a tablespoon or so of butter in every half. You should utilize roughly, based mostly in your style. That is additionally true to your brown sugar. I normally add about two tablespoons to every facet.
- Add about an inch of water to the underside of the pan, and the quilt every part with foil.
- Bake on 350/F for one hour. It’s higher to overcook, than undercook. If you happen to really feel your squash is on the massive facet, simply add a couple of extra minutes.
- Take away from the oven and permit to chill earlier than serving.
- You CAN eat the pores and skin as soon as cooked.
- Options to butter and brown sugar embrace utilizing a pastry brush to cowl in olive oil, after which add crushed garlic. Nonetheless uncertain? You may also use maple syrup (once more utilizing a pastry brush) and add some brown sugar.
- Different enjoyable flavors embrace: Salt and pepper, contemporary herbs, Cayenne pepper, or cinnamon.
Similar to every other squash you’ve gotten had, you may merely use a fork to eat the squash. This is without doubt one of the best (and tastiest) meals you may add to the vacation desk this 12 months, and know you’re getting some fantastic vitamins and nutritional vitamins.
Completely satisfied (Wholesome) Consuming!