Acorn squash is a sweet variety of winter squash. The squash gets its name from its round, tapered shape—similar to an acorn. This small, ridged squash is dark green with yellowish-orange flesh, and an orange spot on its skin indicates ripeness. Acorn squash ripens in autumn, so it is a perfect seasonal accompaniment to your Thanksgiving dinner.
Since this squash has some natural sweetness, it is best complemented in recipes that use other natural sweeteners, such as honey, fruit preserves or raw sugar.
My favorite preparation for acorn squash is simple–roasted with butter and orange marmalade. Acorn squashes run smaller than other winter squash varieties, usually weighing around one pound. Plan on cooking one squash for every two people.
Simply Delicious Acorn Squash
- Acorn squash
- Dash of salt
- 1 Tbsp. orange marmalade
- 1 Tbsp. butter, melted
Preheat the oven to 400°F. Cut the squash in half and scoop out strings and seeds. Fill a shallow baking pan with ¼ inch of water. Place the squash, skin side up on the pan and bake for 35 minutes. Turn the squash over and sprinkle with salt. Mix marmalade with melted butter and spoon over the flesh. Broil for 5-10 minutes, until lightly browned and squash is fork-tender.
Although there’s not much to it in the way of preparation, I guarantee this recipe will not let you down! Even kids will enjoy the sweet flavor of this tasty vegetable side dish.
If you plan on trying this recipe for your Thanksgiving dinner, please let me know. If you have any other recipes for acorn squash, please feel free to share them here!