Thursday, September 8, 2011

From the Kitchen: Roasted Acorn Squash

Yesterday was National Acorn Squash Day - how did you celebrate?  No really, it was. I just happen to have one sitting on my counter because the crisp Fall weather had lured me into buying things like apple cider and gourds (and cinnamon donuts).

I love roasting squash but my new hand/immersion blender has made the prep so much easier.  I got it at Costco and I've already used it for soups and smoothies and it comes with a whisk attachment - which makes quick work of scrambling eggs in the morning before school.

This isn't really a recipe so much as an outline.  Add whatever seasonings you like, I think cinnamon would be perfect, or even some heat with red pepper flakes? Squash is high in beta-carotine, fiber, vitamins B and C - plus it's a yellow - I try to eat the rainbow everyday (although some days gummi bears supplement the color chart).

This is going on the Thanksgiving menu since it can be made 1-2 days beforehand and reheated with the turkey.

Roasted Acorn Squash (or any winter squash/gourd)

1 acorn squash
2 tablespoons brown sugar
2 tablespoon butter
kosher salt
dash of cream (if you like that kind of thing, which I do)

Preheat the oven to 400.  Cut the squash in half, I use a rubber mallet to help it along.  Scoop out seeds and score the inside.  Rub 1/2 tbsp of butter on each side, sprinkle with kosher salt and pepper and 1 tbsp of brown sugar in each half.

Place a cooling rack inside a baking sheet to elevate the squash - this prevents the skins from burning.  If you don't have a rack that fits in your pan/sheet, just add a little water to the bottom of the pan.

Place in the over for about an hour, depending on the size of your squash.  It should be a toasty golden color when done.  Let them cool for a good 15-20 minutes, more if you have the time (makes it easier to handle them).

Scoop out the roasted squash into a mixing bowl, add another 1 tbsp of butter, a dash of cream or milk and use a hand blender to puree it.  You could also use a blender or food processor.  Add salt and pepper to taste.

My husband calls it baby food, but he took two helpings so who's the baby now?  You can certainly make this recipe more healthy by omitting cream, using less butter, salt or brown sugar, but why would you want to do that?

Printable Recipe Card - Roasted Acorn Squash

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