What is SO funny about me is once I have one meal, I am already thinking about the next.

So I think for lunch today I will roast some acorn squash. Anyone have any tips on where to start? Should I poke some holes and heat it up the mic. and then cut it? Or poke holes and put it in the oven?

Directions, temp, and for how long. Please help.

Acorn squash are small enough that they usually aren't that hard to cut in half. I do the maple syrup, nuts, and butter thing with some cinnamon and nutmeg. I love it.

I adore acorn squash, any squash infact. With acorn, I slice it in half and usually I put brown sugar in the middle. I used to use butter too, but it really isn't necessary because it will have fabulous flavor anyhow. No need to pierce the flesh. I have also used maple butter, (stonewallkitchen.com) which is really just whipped maple syrup that becomes spreadable and looks like butter. Anything sweet is super. As far as serving, where I come from everyone just gets the half acorn on their plate! But then, we also roll corn right on butter... it's a New England thing.

Now you've got me, I have to have that for dinner!

Lynne

P.S. Bake it as you would a baked potato: 400 for 45 min, then poke or squish to see if it's soft. Some do take an hour, but at 400, it shouldn't.

quote:

Originally posted by Steph:
Should I poke some holes and heat it up the mic. and then cut it?

I do this if the squash is too hard to cut easily. I don't poke holes. I just nuke 'em whole for 3-5 min and then cut them in half and scrape seeds and bake/roast.

I used to have a friend that would take the big hubbard squashs outside and chop them like firewood with an axe.

quote:

Originally posted by cate:
I'd cut it in half and roast in the oven at 350

This is about how I do it. I hate peeling those things.

Cut it in half, scoop out the seeds, rub the cut edges with a wee bit o' EVOO and sprinkle with salt and pepper. Then bake, cut sides down, for about 25 minutes, turn over and bake until soft.

You can scoop the cooked flesh out and mash it with a little (just a wee bit) of butter and some grated romano/parm, maybe a pinch of rubbed sage or fresh chopped rosemary. Or, when you flip it over mid bake, stuff the cavity (maybe some cooked rice & veggies, a little tofu sausage, and top with a mixture of bread crumbs and romano/parm) and bake until browned.

This may not appeal to everyone, but I made a great casserole with an acorn squash last night. I steamed cubed squash, carrots and broccoli. I tossed the squash and broccoli with cooked rice and diced apple. Then I pureed the carrots with some other ingredients to make a cheezy sauce. I folded this into the rice and veggie mixture and then baked for 30 minutes. It's a super healthy version of your traditional broccoli cheese casserole.

I don't know much about Acorn Squash but I think I saw a show where someone sliced it along the creases and then peeled the slices (they said it was easier that way) and then roasted the slices with oil, salt and pepper but I don't remember the temp or how long.
I have also seen it being roasted like cate suggested with cinnamon and butter in the center. I have also seen it roasted cut side down.

I'd cut it in half and roast in the oven at 350