We finally got something besides greens and radishes in our CSA box. And rumor is that tomorrow's box will have potatoes! Acorn squash was one of the vegetables we ate a lot of when I was a kid. Even though it takes awhile for squash to roast in the oven, the easy prep work and clean up make this a great weeknight dish.
Step 1: Cut the acorn squash in half. You'll want to use a sharp knife for this. Start cutting at the end opposite the stem. Carefully work your knife through until the squash is only held together by the stem. Wiggle your knife a bit until the stem pulls off, sticking to one side of the squash.
Step 2: Using a soup spoon, scoop out all the strings and seeds. You can separate the seeds later if you want to roast them. Don't worry if one or two strings remain. Eating the strings won't hurt you, it's just not the most pleasant texture.
Step 3. Drizzle the squash with a small amount of olive oil or put a small pat of EB in the cavity. Sprinkle with salt. You can also sprinkle a bit of brown sugar in the cavity at this point if you'd like. It makes a nice sauce with the squash juices and might encourage a reluctant squash-eater.
Step 4: Roast at 350-400 degrees for 45 minutes to 1 1/2 hours or until a fork easily pierces the squash. The amount of time the squash takes to cook depends on the size of the squash and the temperature of your oven. The squash cooks faster at the higher temperature, but I often cook something else in the oven at 350 degrees at the same time. Either temperature works.
What to do with the roasted squash?
1. Eat with a spoon. One half serves one person.
2. Add roasted nuts and a drizzle of maple syrup.
3. Scoop out the flesh, boil in vegetable broth, and then puree to make a soup. A bit of maple syrup is a nice addition to acorn squash soup.
4. Mash with a spoon and a bit of EB.
5. Use as a serving dish for grains like rice or quinoa.