08 August 2019

Baked Acorn Squash

Baked Acorn Squash / www.delightfulrepast.com

I spotted a few acorn squashes this week when I was scouting around for produce. I always like to see what's just coming into season, or going out, and look for things I've never had or haven't had in a long time. And it had been a very long time since I last had acorn squash.

Acorn squash comes in a wide variety of sizes, and I prefer the small to medium, three-quarters of a pound to a pound and a half. One of these was just under 3/4 pound, perfect for two of us. But cook two while you're at it; they fit perfectly in the 9-inch pie plate and will keep well in the fridge for a few days.

Baked Acorn Squash / www.delightfulrepast.com
Watercolor sketch of my little 12-ounce acorn squash


Acorn squash has a very mild, subtly sweet and nutty, flavor. Goes very well with pork dishes. You can go sweet or savory with it. I went slightly sweet with it this time, but savory is good, too, with just butter or good olive oil, salt, pepper and whatever herbs you like.

So many recipes have you cooking the squash skin side up and then turning it over halfway through. I prefer to just cook it skin side down the whole time. In the summer heat, I'm happy to skip any step that doesn't really add something to a recipe. 

What kind of squash do you like?

Baked Acorn Squash / www.delightfulrepast.com


Baked Acorn Squash



(Makes 4 servings)

2 small (12 ounces/340 grams each) acorn squashes
2 tablespoons (1 ounce/28 grams) unsalted butter, melted
Pinch (1/16 teaspoon) salt
2 tablespoons dark brown sugar
Optional: 1/8 teaspoon cinnamon mixed with the brown sugar

1 Preheat oven to 350F/180C/Gas4. Using a large, heavy, sharp chef's knife, cut each squash in half from the tip down through the stem end. Lay each half skin side up on the cutting board and cut in half again. With a paring knife, score each wedge about 1/4 inch deep in a cross-hatch pattern.

Baked Acorn Squash / www.delightfulrepast.com


2 Place the 8 quarters skin side down in a 9-inch glass pie plate. Brush each wedge with melted butter. Sprinkle with a pinch of salt. Put 3/4 teaspoon of dark brown sugar in the hollow of each wedge, spreading it out a bit. Put 1/2 cup of water in bottom of baking dish.

3 Bake, uncovered, for about 45 minutes, until tender. Larger squash will require longer baking; check at 50 minutes, then every 5 or 10 minutes thereafter.


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Jean


44 comments:

Angie's Recipes said...

I probably need 3 of them LOL..they are so tiny and I am a HUGE fan of all things squashes and pumpkin. So happy that Autumn is about to arrive! Happy Friday, Jean!

Jean | DelightfulRepast.com said...

Thanks, Angie! Yes, I can eat a whole 12-ounce squash by myself, husband eats only a small amount of squash so I got 9 ounces of it anyway!

Richard Sheppard said...

The squash looks delicious and I love your little watercolor of it! :-) I believe we cooked an Acorn squash last fall but would be game to try it again. I mostly cook spaghetti squash (eaten with sauce, of course) and delicata squash I use in stir fries.

Thomas "Sully" Sullivan said...

…so I called poison control out of fear that I had ingested a modicum from the cultivar group of turbinata, but they lectured me on health foods. Yes, I am one of those outcasts who cannot abide anything in the squash family. Or if you prefer, like you, I like my acorn squashes small…very small. Microscopic, in fact. And I’ll go to bed without dinner.

Jean | DelightfulRepast.com said...

Thank you, Richard. You've reminded me to be on the lookout for some delicate; haven't had one of those in ages. I'm having fun with the watercolors. Slowly upgrading my palette. Just got Daniel Smith pyrrol scarlet and a DS yellow is on the way.

Jean | DelightfulRepast.com said...

Sully, I chuckled quietly to myself as I hit "Publish" this morning, feeling certain that acorn squash was not on your list of acceptable comestibles. :-)

Dee | Grammy's Grid said...

Thanks so much for linking up your acorn squash recipe post at the #WednesdayAIMLinkParty 42! Shared.

Jean | DelightfulRepast.com said...

And thank YOU, Dee! Shares are so appreciated.

Margie said...

I've enjoyed squash before, but didn't realized they were called acorn squash!

Jean | DelightfulRepast.com said...

And, Margie, what are the green summer squash we in the US call 'zucchini' and in the UK "courgettes" called in Canada?

TONY said...

I had never heard of acorn squash before, Jean, so I Googled it. I think it has only recently been introduced in Britain. A company called Realfoods, that sell organic fruit and vegetables sell it. Also, an upmarket supermarket called Waitrose sell it here amongst a whole variety of other squashes. Here is a link to Waitrose. https://www.waitrose.com/home/recipes/food_glossary/squash.html

All the best,
Tony

Jean | DelightfulRepast.com said...

Tony, thanks for the info. Waitrose has a lovely site. I always buy organic, and even the supermarkets are getting in more and more organic foods, so fewer trips to specialty stores are needed.

Marcelle said...

I love squash and pumpkin, Jean. I think acorn squash are delicious simply baked with olive oil salt, pepper, a bit of brown sugar :) It's been too long since I've had some as well!

Cocoa and Lavender said...

I love acorn squash - it reminds me of my mother and Thanksgiving. Sadly, I live in a house with someone (no names but his first initial is Mark) who dislikes it. Maybe this year I can get him to try it again!

Jean | DelightfulRepast.com said...

Thanks, Marcelle. Funny how we can like something, but it just sort of "falls off our radar!"

Jean | DelightfulRepast.com said...

David, I live in a house with someone (first initial is Mr Delightful) who doesn't like a lot of foods I like, so I just make those for my solo lunches. But I hope you can get Mark to give acorn squash another try!

April J Harris said...

I love your watercolours, Jean! You are really talented! I am not very good at painting... I am enjoying more and more squash these days, and your acorn squash sounds delicious. I remember my Mom used to love it, I must try it again using your recipe! Thank you for sharing with the Hearth and Soul Link Party and for all your support!

Jean | DelightfulRepast.com said...

April, thank you so much! With all your many talents, you don't need to paint too! :-)

kitty@ Kitty's Kozy Kitchen said...

Your watercolor is so pretty, Jean! I love acorn and butternut squash. Seeing yours is making me want to fix some. Thanks for your recipe.

Jean | DelightfulRepast.com said...

Thank you, Kitty. I'm having almost as much fun painting as I do cooking!

Pauline Wiles said...

So funny! I roasted an acorn squash the night before your post went live. My favorite kinds of squash are the ones where I don't have to struggle to cut it. So acorn is good. For butternut, I generally buy it ready prepared.

Lowcarb team member said...

Lovely recipe and a lovely watercolour too :)

All the best Jan

Jean | DelightfulRepast.com said...

What a coincidence, Pauline! I've struggled a lot less with cutting winter squashes since I got some really serious knives. Butternut is one of my favorites.

Jean | DelightfulRepast.com said...

Thanks so much, Jan!

Vee said...

I am not a fan of any squash unless cooked into a pie or muffin, but this is a hit with my guests when I serve them so I like baking them this way.

Tamago said...

I love squash baked. Your squash looks so yummy. Brown sugar and cinnamon must give really nice flavor :-) I like pumpkin and butternut squash. Need to try acorn squash next time!

Susan J Meyerott, M.S. said...

Such a simple fixing for acorn squash! I agree with you--less fuss. Your little acorn watercolor is lovely. Thank you for sharing!

Jean | DelightfulRepast.com said...

Vee, that is very kind of you. I find when I'm not feeling too energetic, I'm more inclined to please myself and let my guests "like it or lump it!" :D

Jean | DelightfulRepast.com said...

Thank you, Tamago! I hope you'll like it.

Jean | DelightfulRepast.com said...

Thank you, Sue. I enjoyed painting AND eating that little squash!

Linda @ Life and Linda said...

Such a great little recipe. I have never cooked acorn squash, so I am inspired. Thank you for sharing.

Jean | DelightfulRepast.com said...

Thanks, Linda. I hope you'll try it soon.

Miz Helen said...

Hi Jean,
We are starting to gather some fall squash from our garden and this will be a great recipe to try! Thanks so much for sharing with us at Full Plate Thursday,444 and hope you have a great week!
Miz Helen

Nickie and Jim said...

Sounds delicious, and I love your water color sketches.

Jean | DelightfulRepast.com said...

Miz Helen, thank you. Wish I could say I was gathering them from my garden, but the only thing I managed this year was a couple of tomato plants.

Jean | DelightfulRepast.com said...

Nickie and Jim, thank you so much! (I'm putting a watercolor that has nothing to do with food in my next post.)

Jeanie said...

Thank you for directions for this. I always end up buying an acorn and then never really knowing what to do with it!

And I love your watercolor. You are a natural and you have found your idea subject! Food!

Jean | DelightfulRepast.com said...

Thank you, Jeanie. And I so appreciate your encouragement with the watercolors!

Quinn said...

LOVING your watercolors, Jean!!!

I'm catching up on my favorite blogs this morning, and after reading your three most recent posts I am now craving fresh peaches, and making a note about baking with tomatoes - I planted a few for the first time in several years, and green tomatoes are beginning to appear under the foliage :)
I've always enjoyed acorn squash, but Candy Roasters have become my all-purpose favorite winter squash - it's the only one I planted this year and last. I use them for all sorts of cooking. They are easy to work with because of the simple shape, and keep very well. I'm growing the plants on arched trellis this year, and they have just made it over the top - I can walk under them :)

Jean | DelightfulRepast.com said...

Thanks, Quinn. I'm having fun with the watercolors. Am including my latest in tomorrow's post even though it has nothing to do with the subject! I'm still making lots of peach things and will, in fact, be having peach pie for breakfast this morning! I've never had a candy roaster squash, but I'm sure I'd like it. I'm afraid to grow squashes--I can be a rather neglectful gardener, and if you don't check squashes every day they can get to be 200 pounds! :D Going to check them out now.

Kitchen Riffs said...

Acorn squash may be my favorite squash. Love its flavor! And you're right about it going well with pork. This looks great -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. I think it's one of those classic combinations.

Victoria Zigler said...

Sounds really tasty.

Jean | DelightfulRepast.com said...

Thank you, Victoria.

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