Fall’s Hidden Gem: The Humble Acorn Squash
As the seasons shift, a new star emerges in the produce world: the acorn squash. With its rugged, blackish-green exterior and vibrant golden flesh, this unassuming gourd is a treasure trove of flavor and nutrition.
A Delicate Flavor Profile
Acorn squash may not boast the flashiest appearance, but its subtle sweetness and earthy undertones make it a perfect canvas for rich, comforting flavors. When paired with butter and brown sugar, the result is nothing short of magic.
Roasting 101: A Simple yet Impressive Side Dish
To unlock the full potential of acorn squash, follow these easy steps:
Preparation is Key
Split the squash lengthwise, scoop out the seeds, and create a stable base by cutting a small slice from the back of each half. If you’re hesitant to tackle the squash whole, a quick microwave session can make the process easier.
Seasoning and Glazing
Sprinkle the cut sides with salt and pepper, then dot the cavities with butter and brown sugar. As the squash bakes, these ingredients will meld together to form a luscious, caramel-like glaze.
The Final Touches
Heat your oven to 400°F and position a rack in the middle. Place the squash halves cut-side up on a baking sheet and roast for 45 minutes to 1 hour, or until they’re tender and easily pierced with a fork.
Recipe Details
Yield: 2 servings
Difficulty: Easy
Total Time: 1 hour 15 minutes
Active Time: 15 minutes
Ingredients:
- 1 medium acorn squash (about 1 pound)
- 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons packed light or dark brown sugar
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