![]() ![]() If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly: You can dress it up savory or sweet based on your main-the possibilities for this squash are endless. Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight. As the squash roasts in the oven it gets perfectly golden and caramelized (who wouldn't love that?!) and makes for a such a pretty presentation, especially for the upcoming holidays.When it comes to winter squash, butternut squash and pumpkin can get all the attention. I use just a bit of brown sugar and only a few pats of butter which allows the flavor of the squash to be the star. The latter being a great way to serve as a side or appetizer (perfect for Thanksgiving!) At this point, you could either place the halves directly onto a baking sheet to roast or you could slice the squash as I did below. ![]() Once sliced in half, just scoop out the seeds and stringy pieces in the center. I like to pierce the top part of the knife deep into the groove of the squash and carefully press down and begin to slice around it (please be careful.this part NOT for the kiddos). The key is to have a good, sharp knife on hand. I try to get my kids involved in the kitchen whenever possible, because then I know they'll be more likely to eat whatever it is I'm making (butter and sugar help too, of course!) They like to help by scooping out the seeds, buttering the pan, sprinkling on the sugar and cutting up the butter.Ĭutting through the tough exterior of the squash is going to be your biggest challenge in this recipe. And by favorite ways I mean quick and simple enough even for the kids to help. I know Pinterest is lighting up with tons of autumnal squash recipes, but I've been wanting to share some of MY favorite ways to prepare them. I had an amazing opportunity to take a personal tour of Twin Ponds Farm in Howell last week, where I used the gorgeous landscape to brush up on my photography skills and pick some fresh acorn squash beauties (more about that tour soon.) My daughter is well into Nutcracker ballet rehearsals, Halloween costumes have been bought (so damn expensive!!) and I've been rummaging through farmers markets picking through all the precious fall vegetables. But, that hasn't stopped our family from being in full "Fall" mode. It's so warm here in NJ that it literally feels like summer. ![]()
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