Wednesday, October 2, 2013

Day 2: Glazed Acorn Squash

I grew up eating squash, what I thought was squash.

You know, the yellow stuff that is available in the grocery store year-round. It's delicious, versatile and affordable. However, I am learning that it's a small blip in a family of Cucurbitas, which includes all pumpkins, squashes and gourds. I still have a lot to learn, but trying new fall veggies is a fun challenge, especially to cook with them when you've never heard of them before! It's fun, and I'm finding that living here in Portland means more affordable fall veggies, since they don't have to be transported thousands of miles and such.

Let's get started with Acorn Squash. This one is pretty common in our grocery stores around the country, and they're fairly affordable ($1 each right now). I've had this as a soup and roasted, but I think that's it. Let's try a glazed approach.

Glazed Acorn Squash
This squash is almost too simple to make. With just a few ingredients and about 30 minutes, you can make a beautiful side dish that is healthy, sweet and creamy. Embrace your inner Fall-lover.
4 servings (if you care to share)

2 acorn squash 
1 TB vegetable or coconut oil
1/3 cup brown sugar (dark or light)
Salt and pepper
sheet of foil

1. Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil, and brush the oil onto the foil.
2. Carefully half the squashes, seed them with a spoon, and slice the squashes into 1-inch thick rounds. Lay the rounds onto the oiled foil.
3. Sprinkle with salt, pepper and half of the brown sugar. Bake for 5 minutes, so sugar can melt. Then, flip the pieces over with tongs and sprinkle with salt, pepper, and the remaining brown sugar. Bake for 20 minutes, or until tender. Serve piping hot.
(Bonus: Rinse the seeds off, pat them dry with a towel, and lay flat on the cookie sheet. Salt and pepper them and let roast with the squash -about 20 minutes- for a crunchy, nutty snack!)

Adapted from:

Happy eating!

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