Hope he likes it.
----- Original Message -----
From: DREW PARKER III
To: [email protected]
Sent: Sunday, October 12, 2008 3:38 PM
Subject: {dbilg} Re: RECIPE: BAKED ACORN SQUASH
I sent this one to my brother.
----- Original Message -----
From: Steve Boodram
To: Undisclosed-Recipient:;
Sent: Friday, October 10, 2008 7:45 PM
Subject: {dbilg} RECIPE: BAKED ACORN SQUASH
I'm all for this wonderful flavored BAKED ACORN SQUASH and
since I'm planning to make this weekend I also wanted to
share the recipe with you too. This is awesome next to the
Sunday night pot roast and you can hand onto it for turkey
time too. Many of us see the mounds of that colorful squash
at the market and have absolutely no idea what the heck to
do with them. Take a look at the "Corner" below today...I've
included some helpful info for some popular choices.
INGREDIENTS:
6 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace
6 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
6 tablespoon maple syrup
DIRECTIONS:
Preheat oven to 350 degrees. Split each squash in half
lengthwise; scoop out and discard seeds and fiber from
centers. Slice a thin piece from each bottom so they will
rest flat in the pan. Place squash in a shallow baking
dish. Mix spices together and sprinkle over squash. Mix
melted butter with vinegar; drizzle over squash. Add 1/2
Tbs. maple syrup to each cavity. Cover dish with foil and
bake for 1 and 3/4 hours. Remove foil; baste. Return to
oven for 10 minutes.
SOME OF THE POPULAR SQUASH VARIETIES & WHAT TO DO WITH THEM:
Acorn:
This is the most common variety, but there's also a yellow,
cream and multicolored acorn with green, cream, gold, white
and orange flesh. Its skin is hard and ridged, making it
impossible to peel before cooking, but its sweet, dry flesh
makes it ideal for baking and also great for stuffing.
Butternut:
The skin is thin, making it easy to peel. Especially good
cubed and baked, but its small cavity makes it difficult to
stuff. Has a delicious creamy, satiny texture. Good in soups
and stews.
Buttercup:
Its rich orange flesh is fine-textured and has a sweet,
nutty flavor. Prepare like you would an acorn squash. Good
for soups, purees and baked goods, especially cakes.
Delicata:
Try halving it and roasting with a sprinkling of butter,
fresh lime juice and chili powder.
Hubbard:
This one's a big boy, or can be, often weighing up to almost
40 pounds. The larger, irregular-shaped ones are sold precut,
but you can always find a nicely shaped smaller one. Comes
in a rich orange, dark green or a subtle sage shade. The
flesh has a tendency to be dry, but it's also quite sweet
and flavorful. Best when it's quartered, seasoned and baked
covered, then mashed with cream and butter.
Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great
in pies, breads, soups and as a pasta filling. The miniature
Jack-Be-Littles are perfect for stuffing.
Spaghetti:
This squash gets its name from its flesh, which once baked
is scraped with a fork to produce spaghettilike strands.
Toss with some freshly grated Parmesan and butter, or dress
with a light tomato sauce.
Turban:
When you see this squash, you'll understand its name.
Sometimes called Turk's Turban, its brightly colored shell
makes a spectacular presentation, especially for serving
soup made from the rich flesh. Can be used in most recipes
that call for pumpkin or butternut. Also great in baked
goods or purees.
* Hope that takes some of the guesswork out of these favorites for
you.
Steve Boodram
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