How do you prepare acorn squash? (butter, spaghetti, noodles, syrup) - cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - City-Data Forum

mtneer · 09-30-2010, 11:16 PM

Recipes anyone?

Oh...and how about tips on how you bake it? Someone told me just cut it in half, put face down in a casserole dish with just a little water in bottom speeds up baking time a lot. The tough part was CUTTING IT IN HALF while uncooked which was a real feat of strength. Is there some trick?

gentlearts · 10-01-2010, 06:34 AM

I microwave it until it's about half done, so it's easier to cut. Then I cut off the stem end, cut it in half, and remove the seeds. Then I put the cut side up in a shallow baking dish and put in some butter, brown sugar, salt and a few raisins. At this point you can either cover with some plastic wrap and finish cooking in the microwave, or bake uncovered in the oven. I usually bake mine along with whatever meat I'm roasting.
1 squash=2servings.

Bulldogdad · 10-01-2010, 08:00 AM

Wilson513 · 10-01-2010, 08:27 AM

^ Acorn squash - the more simple the better. Agree with above. Cut it in half, scoop out the seeds, put a large pat of butter in each half, pepper, oven at 325 until it is goldden brown and the side are soft when pinched with the tongs. Eat and enjoy.

Goodpasture · 10-01-2010, 08:36 AM

Always start with a squash cut in two and cleaned of seeds. The best is when it is baked with butter salt and pepper. But for variety try "stuffing" it. A sausage stuffing (I like a rice/wild rice pilaf with crumbled sausage in it.......but chunks of chicken or steak --with changes in seasonings) will work. Also, if you are doing a harvest festival type of dinner, stuffing it with apples, brown sugar, cinnamon and maybe a touch of maple syrup is good.

Gue · 10-01-2010, 02:37 PM

I also do the butter & brown sugar route.

Goodpastures suggestions sound yummy!

redjan1225 · 10-01-2010, 03:11 PM

Quote:

Originally Posted by Goodpasture

Always start with a squash cut in two and cleaned of seeds. The best is when it is baked with butter salt and pepper. But for variety try "stuffing" it. A sausage stuffing (I like a rice/wild rice pilaf with crumbled sausage in it.......but chunks of chicken or steak --with changes in seasonings) will work. Also, if you are doing a harvest festival type of dinner, stuffing it with apples, brown sugar, cinnamon and maybe a touch of maple syrup is good.

^^^ YUM! My mouth is watering. I'm going to try apples next.

I usually cut mine in half, scoop out the seeds, and put some butter, brown sugar, and cinnamon in the center and bake in a shallow dish with about 1" of water in it. I test frequently for tenderness.

gentlearts · 10-01-2010, 03:31 PM

You got me feeling squashy. I got a butternut today at the store. That's my favorite.

mtneer · 10-01-2010, 10:02 PM

But how do you cut the darn thing in half when raw? Chainsaw? Bandsaw?

mtneer · 10-01-2010, 10:08 PM

Quote:

Originally Posted by redjan1225

^^^ YUM! My mouth is watering. I'm going to try apples next.

I usually cut mine in half, scoop out the seeds, and put some butter, brown sugar, and cinnamon in the center and bake in a shallow dish with about 1" of water in it. I test frequently for tenderness.

Apples reminds me of something...anyone else ever seen this ceramic baking dish that has a "prong" in the center to bake apples? Years ago I used to see one advertised in a Western clothing catalog. The idea was to core apple the stick it over the prong with the bottom of dish shaped like a bowl which you were to fill with brown sugar or maple syrup, raisins, walnuts and cinnamon then bake in oven till nice and soft. The dish shape and material was suppose to make it bake nice and evenly and also quickly. I always drooled at the picture...I wished I'd ordered that dish!

Quote:

Originally Posted by gentlearts

You got me feeling squashy. I got a butternut today at the store. That's my favorite.

I need tips on spaghetti squash. A long time ago someone gave me a sample of their baked spaghetti dish made with spaghetti squash. You couldn't tell it wasn't really noodles. I tried baking the squash but it just was mushy inside and not perfect spaghetti noodles. I don't know what I did wrong.

Oh and speaking of feeling squashy...not to change the subject yet again...but have you seen those weird pumpkin things covered in vines that almost look like barnacles? That is just bizarre...almost creepy. I'm assuming its not edible.