If you’ve never cooked an acorn squash, you don’t know what you’re missing. They’re super easy to cook! The hardest part of the process is cutting them in half (which I’ll admit isn’t easy). But once that part’s done and you scoop out the weeds, you can stick them in the oven at 375 degrees with a pat of butter and a tablespoon of brown sugar, and forget about it for an hour. I like to wrap mine in foil so that it gets nice and soft.
Here’s a slightly more involved recipe with a delicious tart twist. The glaze cooks along with the squash, resting in the bowl created after you scoop out the seeds. As you eat the squash, you can dip each forkful into the glaze just before biting into it. Heavenly! One squash is substantial enough to make a healthy main dish meal for two people.
Recipe: Raspberry-Glazed Acorn Squash1 acorn squash, cut in half and seeds removed
2 T olive oil
¼ c minced onion
2 cloves garlic, minced
¼ C raspberry jam
½ t cinnamon
½ t cayenne
2 t red wine vinegar
On a jelly roll pan, place each half of the squash on a piece of aluminum foil large enough to wrap it completely. You might want to slice off a narrow piece at the bottom so that it will rest without rocking on a jelly roll pan. Mix together the remaining ingredients and pour half into each squash half. With a spoon or basting brush, drizzle some of the glaze over the rest of the exposed flesh of the squash.
Wrap the squash in foil. Bake at 375 degrees for one hour. (You can also place the foil-wrapped squash on the grill over indirect heat for an hour.) Serve in a bowl.