Acorn Squash

Once fall has set in, a person’s fancy turns to thoughts of baking. There is nothing like cold weather to make a cook want to have the oven on.  It is the time for warm and cozy meals, and very few dishes speak of fall like acorn squash. 

Also known as Pepper or Des Moines Squash, you will know the vegetable by its acorny shape, its dark green color, and its deep ridges.  This zucchini relative is a great addition to your autumn menu.  It is a good source of dietary fiber, and it is rich in beta-carotene, potassium, vitamins C and B, magnesium, and manganese.  It also tastes good. If it tastes bitter, don't eat it.

One acorn squash makes a hearty main dish for two; for more hungry mouths, simply bake more squash.  You can use any number of different grains for the stuffing, but it is best to cook them all ahead of time.  In fact, this is a good way to use up that left-over rice, quinoa, bulgur, or couscous.  Or you might want to stuff the squash with ground meat, but that should be cooked first too.

I used to avoid this squash because it is as hard as a rock and difficult to cut into.  This problem can be remedied by pre-baking the thing for 30 minutes.  That way, you will not be as likely to slice off an appendage during meal preparation.

1 acorn squash
Cooked lentils, rice, quinoa, bulgur wheat, or filling of your choice
Mushrooms (optional)
Favorite seasonings.
Olive oil
Parmesan cheese

Preheat oven to 400 degrees. 

Wash and bake the whole squash on a baking sheet for 30 minutes.  That way, the squash will be soft enough to cut, but it won’t be mushy.  Cut the squash in half, and remove the seeds and stem.  If necessary, cut off the point so it rests flat on the baking sheet.   I use parchment paper on the baking sheet, but you could also spray it with cooking spray to make sure nothing sticks. 

Baste the edges of the squash with olive oil.  Sauté the mushrooms and lentils (and/or other cooked starches or meats) and add seasonings. Spoon the mixture into the acorn squash cups.  Bake about a half hour.  Top with cheese and/or Parmesan and return to the 400-degree oven for at least another 15 minutes or until done.  This squash takes about 45 minutes to an hour to cook through.  Poke it with a fork to make sure it is soft enough to eat.