I think what my favorite quality of them all is that they roast very well and also make very yummy soups! They are relatively cheap and are very high in essential vitamines! Gosh how can you not love these vegetables!
My biggest thing is that although I may love squash, not everyone else in our house hold does. I try to make them as yummy and alluring as possible with spices and seasoning so they appeal more to the roomies, although acorn squash alone is very sweet and sugary. A lot of people just opt to roast them and season them with a little bit of salt and cracked pepper but to convince the roommates, I sprinkled them with brown sugar and butter.
Caution: this is a very sugary and sweet method. If you would prefer, just roast them in 1/4″ water and season with salt & pepper OR a sprinkle of cinnamon & nutmeg.
2 Acorn Squashes (look for those that are blemish free and heavy for their size)
1 Tbsp Butter (split four ways)
6 Tbsp Light Brown Sugar (or maple syrup)
The first task at hand is to split each squash in half from top to bottom.
Once that is done, scoop out the seeds with a spoon.
Fill each cavity with 1 1/2 Tbsp brown sugar OR maple syrup and 1/4 Tbsp butter.
Fill the bottom of the baking pan with 1/4″ water so the bottoms of the squash do not burn.
Tent with aluminum foil and roast at 400 in the center of the oven for 1 hour.
Make sure when the hour is up that the squash is tender when pierced with a fork, if not then roast a little longer. I say this because they come in a variety of sizes and the larger they are, the longer they take.
Scrape along the walls of the squash to mix the meat with the butter and brown sugar/maple syrup and enjoy!
This recipe is Saki and roommates approved.