In case you did not know this, I did not grow up in the United States. Where I grew up, we did not have acorn squash. We had pumpkins and gourds, to be sure, but nothing like the varieties I see around me here in Tennessee.
For the longest time, I thought one could not eat acorn squash. Somebody even told me they were only for decoration and I took their word for it. Boy, was I mistaken.
After spending a weekend with a friend who had all kinds of winter squash around her house for cooking purposes, I decided to investigate the matter. Was acorn squash really edible? Most answers these days are only a Google search away, of course. Not only is it edible, it contains a powerhouse of nutrients like vitamin C, which, this time of the year, is very much needed to keep infections at bay.
Armed with my newfound knowledge, I bought my first couple of acorn squash and baked them. Cutting them was a bit tough, but in the end it was so worth it.
Trying on new foods, textures, and tastes takes courage, folks. If you already consume acorn squash, I challenge you to pick a new vegetable today. Buy it, wash it, research it, and prepare it. Consume it with pride. You are pushing the boundaries of your taste buds. Plus, you are setting a good example for your children.
2 medium acorn squash or 3 small ones
1 tsp butter per half
1/2 Tbsp honey per half
Preheat oven to 400 F. Line a baking sheet with aluminium foil.
Wash acorn squash to remove dirt. Cut in two. Careful with that knife! That’s the toughest part of the process, I promise.
Take seeds and stringy parts out, using a grapefruit spoon. Discard. I have roasted seeds before, but acorn squash seeds are not as good as the ones from sugar pumpkins. Besides, you don’t get as many from acorn squash.
Place squash halves face down on your baking sheet.
Bake for 45 minutes or until a fork easily penetrates the squash’s outer skin.
Enjoy with butter and honey. Sorry, I cannot get myself to see pumpkins and squashes as something savory. I grew up eating pumpkin with sugar and butter. The thought of putting salt and pepper on an acorn squash or stuffing it with savory rice or making pumpkin soup gives me shivers.
Maybe that should be my challenge to myself for the fall of 2018. Until then, enjoy your acorn squash sweet!