Friday, December 9, 2011

A Gluten-Free Thanksgiving: Acorn Squash Edition

These past few months in my house has been the season of the Winter Squash in a big way. I've discovered varieties I never even knew existed and ways to cook the old standbys that are making my mouth water just thinking about them.

This little guy is an acorn squash. Don't let their size fool you, cutting into these suckers will require your sharpest knife and quite a lot of old-fashioned elbow grease. To make it a little bit easier cut a few holes in the squash to vent the steam and pop them into the microwave for two minutes. This softens them up a little so you don't hurt yourself in the process.




The picture above is just roasted acorn squash. For some reason you cook squash with the meat down with some salt and pepper and olive oil for up to an hour depending on their size or until a knife inserts without any resistance.

But my favorite way to eat acorn squash is glazed with brown sugar and maple syrup. You prep the squash the same way with the microwave for a little then slice them into many pieces like you would a cantaloupe.

Place the slices on a pan covered with aluminum foil (for easy clean up) then sprinkle brown sugar on the slices and put them in a 350 degree oven for 5 minutes, just to melt the first coating of brown sugar. Once the sugar is melted take the pan out and put more brown sugar on and bake for 40 minutes to an hour. Don't worry about peeling the shell, you can scoop the squash right out!

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