I decided to tackle acorn squash tonight. I grew up hating all kinds of squash - mostly because my parents hated it and prepared it half-heartedly. After discovering how amazing squash can be (hello, spaghetti squash?) last year, I'm determined to at least try several different varieties. I'm sure they won't all be successes, but this one was. The mashed acorn squash had a nice sweetness to it. The cinnamon flavor in the background makes it almost taste like oatmeal. Seriously, you could eat this for breakfast (I probably will tomorrow)!
Ingredients:
1 medium acorn squash
1 tsp cinnamon
1/4 tsp salt
1/4 tsp black pepper
1 pinch of nutmeg
1 egg
Directions:
Preheat oven to 350 degrees. Cut acorn squash in half and remove seeds and "guts". Place squash cut-side down in a glass baking dish, in about 1/2 inch of water. Bake until tender (about an hour). Scoop squash into a bowl, add spices and egg. Mash. Return squash to an oven safe container and bake for another 20 minutes*. Enjoy!
*Optional: top with pecans before baking. Yum!
Ooooh. I'm a big fan of butternut squash myself. Never tried acorn squash. Those things look hard to break down.
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