Squash Makes Winter Better
This lens will show you how to make a yummy baked acorn squash stuffed with apples and pecans. It's great as a meal on its own or as a side dish. The apple, sweetner, and spices will surely fool your tastebuds and talk you out of having dessert!
This photo shows a typical acorn squash, which is dark green, has vertical ridges, and boasts a bright orange spot.
Table of Contents
- A Poll Before We Begin
- About Acorn Squash, Briefly
- Lost in Translation
- Butternut Squash Lasagna
- Ingredients
- Scoop Out the Inside of the Acorn Squash
- RV Oven Cooking Tip
- Bake Your Acorn Squash
- Stuff Your Acorn Squash
- Put the Apple in the Acorn Squash Cavity
- Drizzle the Sweetner/Butter Over Top
- Sprinkle With Pecans
- Return to the Oven
- Tempura Acorn Squash
- Would You Try This Recipe?
- About the Author
- Squid Angel Blessings
A Poll Before We Begin
About Acorn Squash, Briefly
- Acorn squash is a winter squash, but belongs to the same family as the summer squashes, such as zucchini.
- Acorn squash is very hardy and can survive a winter in a root cellar.
- Acorn squash has less beta carotene than does other winter squashes, but is a good source of dietary fiber and potassium and also has good amounts of vitamin C, vitamin B, magnesium, and manganese.
- Acorn squash is indigenous to North and Central America.
Lost in Translation
The first time I made acorn squash, I started with a recipe written in French. I didn't bother doing any research before hand, confident that I could find a 'courge poivrée' without knowing what it looks like. After all, aren't grocery store shelves labeled? After going to three grocery stores at the height of squash season, I began to find it suspicious that I couldn't find any peppery squash. Yup, that's what an acorn squash is called in French! Thankfully, the third store had a bilingual produce manager and he found what I needed lickety split.I've since found out that an acorn squash is sometimes called a pepper squash in English, but I have no idea where.
Isn't the inside of an acorn squash lovely? You'll want to cut it vertically to get this effect.
Interestingly enough, a butternut squash is called a 'courge butternut' in French!
Ingredients
-one acorn squash for two people (or for one person with leftovers!)
-olive oil
-salt
-diced apple
-sweetner and spices (eg. brown sugar and cinnamon or honey and ginger)
-nuts such as pecans
-butter
Scoop Out the Inside of the Acorn Squash
Once you've cut your acorn squash, scoop out the inside. I like to use a grapefruit spoon. You can toast the seeds just like those of a pumpkin!
RV Oven Cooking Tip
I live in an RV and learned the last time that I made this recipe that I should perhaps measure my pans first...
Bake Your Acorn Squash
Once your acorn squash's insides are clean, you'll want to rub the cut edges with some olive oil. Then place the squash face down on a metal pan and bake at 350F for about 20 minutes until the squash is tender and the edges are browned.
This might be too browned for some folks since you'll need to return the squash to the oven later. But it's perfect for me and gives the cut edge a lovely caramelized taste!
If you like the mix of savory and sweet, you'll want to sprinkle your baked acorn squash with some salt at this point. Now, it's time to stuff it!
Stuff Your Acorn Squash
I chose a Jazz apple, which is super sweet and has a very firm flesh. Dice it coarsely.
Put the Apple in the Acorn Squash Cavity
Drizzle the Sweetner/Butter Over Top
Sprinkle With Pecans
Return to the Oven
You'll want to put your acorn squash back in the oven for five to ten minutes, depending on how soft you like your apples. When the pecans start to brown, it's definitely done!
Tempura Acorn Squash
A nearby sushi shops slices a clean and halved acorn squash into half-inch thick slices (skin on) and fries it tempura-style. The end result is soft and sweet, crunchy and salty. Yum!
Would You Try This Recipe?
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jstarley Mar 1, 2012 @ 3:34 pm | delete
- Oh my that looks good! I'll definitely try it this fall when my squash is harvested! Thanks!
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Lauriej1
Feb 27, 2012 @ 12:31 pm | delete
- Wow!!!! This recipe looks fantastic!!! I can't wait to try this!!!!! :D
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KilleenMcG
Feb 16, 2012 @ 7:39 pm | delete
- Yes, I would... and I will! I am newly obsessed with squash. Always liked it, but never really bothered to cook with it until recently. This looks fantastic- thanks for sharing.
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emmalarkins
Feb 16, 2012 @ 2:52 pm | delete
- You're making me hungry! I love squash, and this sounds like a great way to cook it.
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CruiseReady Feb 16, 2012 @ 11:44 am | delete
- OOooooH - you have me at "pecans," but the honey and butter were like icing!
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About the Author
Squid Angel Blessings
The following Squid Angels have blessed this lens. Thank you!Brought to you by OCHO Candy
This GoodVeg page written by
TravelingRae
I am Rae Crothers, a full-time Canadian RVer and author of the RV lifestyle blog Travels With Miranda.
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