Acorn Squash, A Truly healthy dessert.

ACORN SQUASH

FALL AND WINTER YUMMY TIME

Acorn squash is one of my favorites, right up there with butternut. What I love most is that they are perfect for desserts. Did I mention dessert that lowers and stabilizes blood sugar levels!! BOoyaa. These healing aspects and recipes are good with any winter squash. Experiment and play with your food.

acorn_squash_by_draugr
Acorn Squash Watercolor by Draugr at Deviant Art.com

Vitamins to rock your world: Carotenes – the richer the color the better, Vit. C, Lots of B Vits., and Potassium my favorite. Oh and let’s not forget tons of fiber for super awesome giant turds you can be proud of.

Stock Up: This is a great easy crop to grow and stock pile for the winter. A squash in good shape can keep for up to 6 months!! Keep dry, cool, out of the sun. Harvest your seeds and save in the fridge for next year. Sow outdoors in early summer. OR Buy a bunch when they are on sale at your grocer. As of this post there are no GMO varieties to worry about. Do not eat the skin of conventionally grown winter squash as pesticide residues accumulate there.


The Basics: Slice, scoop, butter, and roast.

The basic recipe: Baked Acorn Squash from one of my favorites, Simply Recipes. She sweetens things up by adding brown sugar. I like to use just maple syrup.

SimplyRecipes AcornSquash
Roasted Acorn Squash at Simply Recipes.com

Now Get Fancy:

OK now make this your own. I added crush nuts. Walnuts match the flavor and texture perfectly. From there I do a nice crack of Salt and a dusting of cayenne. Sweet, Salty, and a touch of spice.

PINTEREST

Ingredients: 

  • Acorn Squash, 1 = 2 servings
  • Butter, 1 tab per half
  • Brown Sugar, 1/2 tsp per half
  • Walnuts, raw, whole, 1/4 c per squash
  • Cayenne, pinch or more per half
  • Sea Salt, pinch per half
  • Real Maple Syrup, drizzle per half

Directions:

  1. Preheat oven to 400*F.
  2. Slice each squash in half, from tip to stem. A large knife and a good whack works well. Scoop out the seeds and pulp. Compost or wash off and save for plantings in the spring. Dry and store in an air tight jar at the back of the fridge.
  3. Score a grid in the flesh of the squash. Sit flesh facing up in a baking pan.
  4. Place a pad of butter in in half. Sprinkle on Brown Sugar, a pinch of sea salt, and cayenne into each half.
  5. Place walnuts in a bag, and smash with a rolling pin. Really get out all of your
    rage and anger from the day. Smash until you are laughing and smiling. Make a show of it. This also teaches your kids and pets who is boss.
  6. Sprinkle fantastically crushed walnuts all over the squash.
  7. Drizzle maple syrup over the top. Bake until golden and soft. About 45 minutes.

Enjoy. Keeps for about 4 days in the fridge. Reheat and enjoy.

squahs and nuts

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