Simple Acorn Squash Recipes

Acorn squash is a fall staple in our household. Because it has a longer maturity time than summer squash it has a sweeter, slightly nutty, flavor. You should look for acorn squash that are heavy and have some orange coloration. The orange color is a sign of maturity, but be careful not to have too much orange! An acorn squash with lots of orange coloring will be dried out and stringy.

You can cook and then freeze your acorn squash; it will stay good in the freezer for 10 to 12 months at 0 degrees F. Once you have cooked your acorn squash it will stay good for up to 4 days in the refrigerator. Keep your uncooked, uncut squash in a cool, dry area. Don't let it get below 50 degrees, or higher than 80, if you can keep it within this range it will stay good longer!

One of the easiest recipes for acorn squash is to simply bake it! You will need 3 to 4 acorn squash (figure ½ a squash per person). Cut each squash in half and remove the seeds and strings. Place the halved slices skin side down on a baking sheet that has sides. I use a sheet cake pan. Preheat your oven to 400 degrees. Sprinkle each acorn "cup" with salt. Next add 1 tablespoon of butter and 2 - 3 tablespoons of brown sugar to each cup. Once each cup has been salted, butter and brown sugar added; drizzle each cup with pure maple syrup. Add 1 - 2 cups of water to the baking sheet (this is why it needs sides!) Cover the entire dish with aluminum foil and bake for 30 to 40 minutes or until the squash turns a nice golden brown. Once cooking is about complete remove the aluminum foil and broil the squash to allow the tops to get a darker, more caramelized, appearance. You can modify this recipe to fit your taste. Instead of having brown sugar and maple sugar try sprinkling each cup with rosemary or sage for a savory flavor.

Another recipe for acorn squash involves cutting the squash into wedges. Simply cut the squash in half, scrape out the seeds and strings, and then cut each half in half, then do it again- you will end up with each half of the squash being cut into 4 wedges. Place the wedges skin side down in a baking dish and drizzle with extra virgin olive oil and sprinkle with salt. Bake the wedges for 15 to 20 minutes. While the squash is baking mix together room temperature butter (1 stick), ½ cup brown sugar, and 2 tablespoons of your favorite herb. After the first 20 minutes of baking remove the squash from the oven and spread the butter/sugar/herb mixture evenly over the wedges. Return the wedges to the oven and continue baking for 15 minutes, then baste the wedges with the now melted buttery sauce. Bake an additional 15 minutes (total of 50 minutes baking time). Baste the wedges right before serving!

Your friends and family are going to love these dishes. Substitute different herbs; splash in different spices to change up the flavors of the squash. It is easy to modify this recipe to make it your own. The most important part is to ENJOY!