Squash is a fun, versatile piece of produce with several exciting varieties from which to choose!
Because of its many types, squash has the ability to transform into an array of delicious dishes. Everything from bright yellow summer squash to pale orange butternut squash is part of this gourd-based family of fruiting plants.
Sweet Roasted Acorn Squash
1
serving10-15
minutesThis healthy side is easy and fast. And with the addition of apricots, it puts a refreshing twist on a traditional dish.
Ingredients
- 2
small acorn squash
- 4 tbsp.
unsalted butter
- 1/4 cup
brown sugar
- 1/4 tsp.
freshly grated nutmeg
Directions
Preheat oven to 425°F.
Halve squash lengthwise and discard seeds and strings.
Arrange halves, cut sides down, in a shallow baking dish and cover with foil; bake 30 minutes.
Turn squash cut side up; top each half with 1 tbsp. butter and 1 tbsp. brown sugar, then sprinkle with nutmeg.
Bake 30 more minutes, or until squash is tender. Scoop flesh from skin and serve.
Nutrition Facts (per serving):
- Calories 220 | Fat 12g | Cholesterol 30mg | Sodium 10mg | Carbohydrates 30g | Fiber 5g | Sugars 13g | Protein 1g | Vitamin A 15% | Vitamin C 20% | Calcium 6% | Iron 6% | Carbohydrates 47g | Fiber 5g | Sugar 24g | Protein 4g
Facts about Squash
Did You Know?
Squash is technically a fruit, because it has seeds. But it is treated as a vegetable in culinary uses due to its savory profile.
Storing Wisdom:
Fall squash can actually be stored for months if properly cured. Keep cured squash in a cool, dark place in your home, such as a pantry shelf or kitchen drawer, throughout the winter months. Check them for soft spots periodically. If any appear, it’s best to use that fruit right away.
Curing:
The process of allowing squash a sunny, well-circulated space to dry for about 10 days before storing. This rids the fruit of excess water.
How to Choose:
For cool weather squash such as acorn, butternut, and kabocha (similar to a pumpkin), you should select a fruit that feels heavy for its size, and whose skin is firm and unbruised.
