Thursday, August 26, 2010

Acorn Squash

Those of you who thought Acorn Squash are correct!
Roasted Acorn Squash
The deep yellow flesh is delicious roasted in the oven as pictured above with a touch of butter (1 Tbsp total), dash of salt (if butter is unsalted), and a sprinkle of your favorite sweetener. I like maple syrup or agave nectar and a tiny bit of brown sugar. The mixture soaks into the squash and enhances it's natural sweetness. Roast uncovered at 400 until your fork pierces the flesh with no resistance. Let it cool before enjoying right out of the skin or scrape everything into a bowl . It tastes like dessert! With a bonus of extra vitamins and minerals including potassium (not only found in bananas), magnesium, calcium and vitamins C and A.

If you choose not to sweeten your squash, opt for just a sprinkle of salt and butter or olive oil to keep it from drying out. Once roasted, you can add the squash to pasta or any type of casserole for extra veggies. It's undetectable in homemade macaroni and cheese but really boosts the nutritional value.

A different variety of squash is coming this week...stay tuned!

1 comment:

  1. I never would have thought I liked squash, but you may have just turned me into a fan with your recipe!