Mamas & Papas-
I've got an acorn squash, which has been peeled, and cut into wedges. I was thinking of cooking it with some ground beef and onions. Any ideas re: prep and seasoning? I'd rather not end up with something stewy/ mushy as it is finally springlike.
PS- the acorn squash was DS's choice, although I doubt he'll eat it. hubs peeled and cut the squash, as my shoulder is giving me grief. The only way I've known to do it is to cook it stuffed with quinioa, feta, red onion, braised cherry tomato, pecans and a balsamic vinagrette.
Thanks for the tips,
F. B.
Growing up, my mom prepared them by slicing in half, scooping out the seeded center, salt/peppering, smearing with butter, then turning them face down on a baking sheet and baking them.... with the skin still on. Never seen one peeled in all my life.
I loved it. Still do. But my family doesn't, so I don't get to have them often. :(
I usually roast it. Sprinkle with oil, salt and pepper, and some parmesan cheese. Yum.
Roast it. Easy. Just coat the pieces with a little olive oil (enough to coat lightly, don't drench it) and space them out on a baking sheet or in a roasting pan. Temperature should be at least 400, possibly 450. Keep an eye on it and move it around a little a few times so it doesn't stick to the pan. It will caramelize some, and may turn dark brown in spots --that actually adds a ton of flavor but sometimes kids see that and say "It's burned, I won't eat it"-- mine does that! But it's delicious. No need to worry about the fancy stuffing etc. if it's already in slices; just roast it as is with only oil.
We cook it similar to how Isn'thisfun does it.
We slice it in half and scoop out the seeds.
I put a little butter, cinnamon, brown sugar and a pinch of nutmeg in each half.
Then I put the halves in a shallow pan with a little water in it, cover the whole pan up with cling wrap and microwave it for 15 to 20 min.
It comes out tender and delicious!
Each person gets their own half and we eat it right out of it's skin.
We eat them mostly in the fall and sometimes as a side for Thanksgiving.
We make Stuffed Poblano peppers filled with
Steamed mashed Acorn squash,
cooked browned beef with salt pepper and cumin , garlic and onions..
Mexican cheese
You wash the peppers, cut off the large end, take out the seeds and membrane. Blanch the pepper, then stuff it. Roll the whole thing in egg and then bread crumbs or corn meal mixed with flour and slightly brown this in a bit of Olive oil or Vegetable oil.
Otherwise you can roast it.
When I buy acorn squash, I just cut it in half, clean it out, and spray a quick spray of oil on top, then sprinkle pepper on it. I bake it until it is soft, where I can scrape it with a fork. Then I just serve it in it's shell. You could probably do that too even if it is already cut up.
I always cut mine in half and scoop seeds too. Then I put butter, brown sugar and/or honey and bake. You could probably do that too just sprinkle with some sugar and honey, toss and then dot with butter. Bake until soft.
