Chicagoist: Who Doesn't Love Acorn Squash in Autumn?

Jada

Mon, 09 Oct 2006 10:25:25 -0600

I LOVE acorn squash. I sometimes make it as you described, but even better I like to fill the center with small pieces of pork sausage before baking. It makes for a surprising entree when served with a nice salad.

Mom

Fri, 06 Oct 2006 08:40:09 -0600

We make it like this: fill each half with cut up apple pieces and sometimes raisins too. Drizzle apples with either a TBLS each of melted butter & brown sugar or Maple syrup . Cover each half with foil and bake. YUM!

jk

Fri, 06 Oct 2006 07:14:36 -0600

Yes, looks pretty delish, but I definitely prefer baking cut-side down, with some oil -- makes a lovely crust (can I really call it a crust?). Just had it last night that way. I strongly recommend the soy-maple glaze variation of baked winter squash in the America's Test Kitchen Family Cookbook -- yummy for my tummy.

rachelle

Wed, 04 Oct 2006 22:39:11 -0600

@ yana/jenn & erik - yes! brown sugar. sorry!

Tom Brady

Wed, 04 Oct 2006 21:52:29 -0600

Brown sugar is good, but I'm also a fan of a simple combination of butter and mounds of freshly-grated Parmesan. Yum!

erik

Wed, 04 Oct 2006 15:06:58 -0600

"In the inside of each squash half, put a pat of butter, a dash of salt, and a tablespoon of butter. Then dribble in a teaspoon of maple syrup." I like butter as much as the next person, but what about that brown sugar in the picture? ;-)

Yana/Jenn

Wed, 04 Oct 2006 14:56:08 -0600

"In the inside of each squash half, put a pat of butter, a dash of salt, and a tablespoon of butter." Err, I'm guessing that the second dollop of "butter" should actually be brown sugar. Although... Mmmm, butter !

Mister C

Wed, 04 Oct 2006 14:20:14 -0600

I've recently tried drizzling about a tablespoon of Chambord (black rasberry liqueur) inside them before baking with very delicious results.

Chicagoist_Olivia

Wed, 04 Oct 2006 12:50:50 -0600

Yum, Rachel. Looks delish, although I prefer my squash souped, thank you very much.

Squash Herself!

Wed, 04 Oct 2006 12:27:43 -0600

I agree about not using any sweetener. I bake it upside-down, on an oil-brushed cookie sheet. Then scoop it out and add it to sauteed apples, white onion, and fresh thyme. V. delicious. Also, the more butter the better.

Jeff

Wed, 04 Oct 2006 12:05:57 -0600

I prefer acorn squash baked as you do but with butter, salt and pepper. I feel they don't need extra sweetening. I'm going to go buy a squash now.

elle elle elle

Wed, 04 Oct 2006 12:01:51 -0600

It is also very good with chopped apples and brown sugar and cinnamon in it.

rachelle

Wed, 04 Oct 2006 11:55:58 -0600

good idea, joanna. i forgot i was also going to add that james told me i should brush each with some veg oil or butter.

Joanna

Wed, 04 Oct 2006 11:44:15 -0600

Yum! I love acorn squash. To keep the squash from drying out, try baking it upside down in about an inch of water without the butter and brown sugar for about 45 minutes. (Basically steaming it.) Then take it out, drain the water, turn the squash over, add the butter and brown sugar and bake for another 15 minutes or so.

jon

Wed, 04 Oct 2006 11:38:24 -0600

looks tasty!!