New Food: Acorn Squash

raw acorn squash

Raw acorn squash

I tried acorn squash today for my Food of the Day, which is considered a “winter” squash. It was not good. I hope I just made it wrong, but I did not like it at all. The directions said to cut the squash in half, place it face down in a baking tray with 1/4 inch of water in the bottom. I baked it for 35 minutes at 400 degrees. After that, it said to flip it over and season it with salt before broiling it for 5 more minutes. I did that! It did not taste good. Usually I love squash! This one – not so much.

On a more positive note, acorn squash is a good source of fiber and potassium. It also has some vitamin C, vitamin B, magnesium, and manganese. I ate it. With Ketchup to make it less painful.

Advertisements

6 responses to “New Food: Acorn Squash

  1. Hi Jessie,
    Acorn squash is great, but needs more than salt. Troll the internet for good recipes.
    Marla

  2. Acorn Squash is delicious. Take a squash and zap in microwave (uncut) for one minute. Then cut in half and remove seeds and membranes. Microwave on high, flesh side down, in 1/4 cup of water for 8-10 minutes or until fork tender. Turn over, drizzle with brown sugar (I used Splenda brown sugar) and butter. Honey or maple syrup if you must……YUM!!!
    I’ve eaten this twice in the last week. It is delicious.

  3. cut in half, scoop out seed. put in 1/4 inch water, cover with saran wrap and microwave 20 min. When cool enough, scoop out (carefully, save skins) squash, mix with 1/4 c of grated parmesan cheese and 1-2 T fresh chopped rosemary. Serve back in the skins. Delicious flavor combo.

  4. Thai Soup
    Cut in half, scoop out seed. put in 1/4 inch water, cover with saran wrap and microwave 20 min. When cool enough, scoop out pulp. Put one can unsweetened coconut milk in pan. Ad 1-3 T fish sauce, lime juice, 1 T brown sugar, 1/3 c chicken broth.
    Blend the squash into soup with whisk, top with black sesame seeds. It turns out a lucious creamy color with all the flavors of sweet, salty and tangy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s