Fun Fact Friday

September 07, 2012 By: Serena

HAPPY FRIDAY!  Don’t you just love shortened weeks? I sure do!  Today’s Fun Fact is one I could totally use your input on:

Acorn Squash

Source: The Gastronomer’s Guide

Today is National Acorn Squash Day.

Ok, I’ve made butternut squash into a delicious hearty soup.  I recently got into spaghetti squash.  But what is the best way to eat acorn squash? Inquiring minds want to know.  So tell me, reader:

What’s your favorite way to prepare acorn squash?

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6 Comments to “Fun Fact Friday”

  1. I eat acorn squash once or twice a week allllll through fall! Most of the time, all I do is slice one in half, scoop out the guts, add a spoonful of (vegan) butter and a spoonful of brown sugar to the well in the middle, and bake them in the oven for about 50 minutes. It is simple and delicious!

  2. I don’t think I’ve ever had acorn squash! I guess you could prepare it as you would any other squash? LOL

  3. I love love love winter squash, and am so excited that it’s just started showing up in my CSA delivery! I almost always roast acorn squash with salt / pepper / ginger / cumin, and lately I’ve been cooking an egg in the dug-out part where the seeds once were. Delicious!

  4. I like baking my acorn squash with stuffing in it. Or without, it tastes so delicious roasted! 🙂

  5. I have the most delicious recipe that involves cheese and is so fast and easy.

    Cut off the top of your squash, cover th inside with salt and olive oil, then roast until soft. Take yur squash out. Toward the end sautée some spinach in olive oil until wilted, now take some grated cheese (preferably a sharp cheddar) and layer in some cheese, then spinach then cheese the spinach until it is full. Finish with the cheese so it melts ontop and gets all crispy. Turn on the broiler and put the squash in until rather cheese on top is melted and crispy if you like.

    Enjoy! (it’s vegetarian too!)

  6. Adam and I have this a lot when in season. First, it is hard to slice open, so I think we usually go for the electric knife! Second, we scoop out the seeds, prick small holes with a fork, and fill the middle with butter and honey. Third, roast in the oven (can’t remember the exact temperature, but I’m going to assume around 360). Fourth, eat the tender squash with a spoon (no need to scoop it out first, the skin works as a bowl of sorts). It’s very yummy. I hope P likes it because we’ll probably be having it for dinner a lot starting soon! Yummy!


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