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Eating in season: baked acorn squash
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Acorn squash is currently in season.
Eating vegetables that are in season is a great way to feel in tune with the seasons and nature. One vegetable that is currently in season, and perfect for the Thanksgiving table, is the acorn squash. It's a nutritious, inexpensive and easy to cook side dish.
When choosing an acorn squash, look for one between one and three pounds; any larger and you might find yourself with a stringy and dry finished vegetable. The squash should feel heavy for it's size (indicating that it's not dried out), smooth and have no soft spots. A shiny acorn squash might indicate that it was picked before it was ripe, unless it's been coated in wax. A bit of orange on the skin shows that it is ripe, but too much orange can indicate that it is overly ripe. Raw acorn squash can be stored for about 2 weeks in the refrigerator, but like most vegetables, is best cooked soon after purchasing. Cooked and mashed acorn squash can be interchanged in many recipes calling for pumpkin, butternut or buttercup squash.
Here is a simple recipe for bringing acorn squash to your table:
Baked Acorn Squash
1 acorn squash, cut in half, seeds removed
1/2 Tbsp butter, per half
dash of salt per half
1 Tbsp brown sugar per half
1 tsp maple syrup, per half
Preheat oven to 400 degrees F. Place halved acorn squash in baking pan, cut side up. Score the inside of the squash with a knife. Add remaining ingredients to each half. Add 1/4 cup water to pan to prevent squash from drying out during cooking. Bake for 1 hour and 15 minutes. Squash is done when soft and browned. Try to avoid undercooking.
Makes 2 servings.
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