The cold weather is in full gear and allllll the winter foods are here!
During the winter all the squashes come out to play. Last year I was all about the butternut squash and shared my butternut squash risotto recipe, here.
Today it is all about the Acorn Squash!
Acorn Squash, otherwise known as Pepper Squash or Des Moines Squash is another winter squash with a yellow-orange interior.
Its exterior consists of little ridges and most people mistake this squash for a decorative gourd.
Acorn squash are usually slightly nutty and sweet in flavor and can be cooked a bunch of different ways!
You can crockpot this baby, roast it, microwave it, puree it, stuff it, glaze it…..the list goes on.
For my recipe I kept it low key by simply baking it in the oven.
First I started by cutting in to the Acorn Squash and scooping out the “gunk,” as I like to call it and the seeds.
Pro Tip: save the seeds for roasting later
Acorn Squash aren’t as tough to get into like Butternut Squash, but either way I would try to use a chef’s knife.
Once you’ve removed all the gunk and seeds go ahead and remove the stem off the squash.
Next, prep your oven. Get it all nice and warm with a pre-heat and line your roasting pan with aluminum for easy clean up.
Now it’s time for the fun stuff; dressing up your squash!
Drizzle it up with some olive oil, salt, pepper and any other seasonings you may like.
I added a little garam masala…you know I had to Indian-ify this dish somehow.
The garam masala brings a nice warmth to the dish with the elements of baking spices with a touch of spicy heat.
Little slivers of garlic would be yummy with this dish, or even some brown sugar to get it caramelized.
Great, now all I want is more acorn squash.
This makes for a great side dish or even a main meal if served up with side salad.
Keeping today short and sweet with ya!