By Heidi Sutton
While pumpkin is the most celebrated squash in the fall, my favorite is acorn squash. Sweet and savory, it is rich in antioxidants including Vitamin A and C, low in calories, and can be stored for up to three months. The classic way is to cut it in half, clean out the seeds, add a dollop of butter and a splash of maple syrup or some brown sugar to the center and a pinch of salt on the outside and bake at 350 F until soft, but for the more adventurous cooks, the following recipes for this delectable squash can be a fun addition to your fall repertoire.
Roasted Acorn Squash with Crispy Sage
Recipe courtesy of Laurie McNamara of Simply Scratch
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 acorn squash
1 tablespoon extra light olive oil
2 pinches kosher salt
4 tablespoons butter, unsalted
12 fresh sage leaves
Black pepper
DIRECTIONS:
Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt.
Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn’t burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.
Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.
Roasted Acorn Squash Salad
Recipe courtesy of American Pecan Council
YIELD: Makes 4 servings
INGREDIENTS:
Squash:
1 acorn squash
1 tablespoon olive oil
1/4 teaspoon sea salt
Dressing:
1/2 cup raw pecan pieces
1/4 cup olive or pecan oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon sea salt
Salad:
3-4 handfuls baby spinach
1 1/2 cups cooked farro
1 medium shallot, thinly sliced
1 ounce crumbled goat cheese
DIRECTIONS:
Heat oven to 425° F.
To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.
While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.
In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.
Vegetable Stuffed Acorn Squash
Recipe courtesy of Kristy Hegner of Chocolate Slopes
YIELD: Makes 4 servings
INGREDIENTS:
2 acorn squash
1 1/2 teaspoons rubbed sage, divided
1 1/2 tablespoons olive oil, divided
Salt and pepper
1 teaspoon minced garlic
1 large onion, finely chopped
1 red pepper, finely chopped
2 cups chopped kale
1/2 teaspoon dried thyme
1 cup dry quinoa
1/2 cup cheese, Mozzarella
1/2 cup cheese, Parmesan – divided
DIRECTIONS:
Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray. Cut each acorn squash in half, along with each side of the squash to allow them to lay flat. Place each half on the baking pan open side facing up.
Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash. Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.
Cook quinoa according to directions. Heat 1 tablespoon of the olive oil in a large skillet. Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes). Add kale and sauté until tender. Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.
Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.
DID YOU KNOW? The seeds from an acorn squash seeds roast up beautifully and are especially flavorful. Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy.