We have gorgeous acorn squash in the Greene Hill produce stand. Here is a recipe with tips to prepare it. This technique is easy and delicious and the curry spices have the added benefit of having anti-inflammatory properties. It would also work on any other kind of squash - butternut, kabocha, delicata or even pumpkin. Be sure to save the seeds! Instructions for roasting those below the recipe.
Serves 2 as part of a main course or 4 as a side dish
1 acorn squash, about 1 1/2 pounds
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon each of ground turmeric, ground chili, ground cumin
¼ teaspoon ground cinnamon, ground white pepper (or black is fine too)
½ teaspoon sea salt
- Preheat the oven to 375 degrees F.
- Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon and set aside. Place cavity-side-up in a large roasting pan.
- Mix the olive oil and honey in a small bowl until blended. Blend all spices together in a small bowl. Fill each squash cavity with 1 tablespoon of the oil and honey mixture. Season with salt and curry spice blend. Bake until the squash is very tender, about an hour.
Roasting squash seeds
Use your roasted seeds in salads, as a soup garnish or as a yummy snack on their own.
Step 1: Rinse and Dry Rinse the seeds in a strainer, rubbing them between your fingers to loosen any pulp. Scatter the seeds on a clean towel to dry for a few hours, or until they are dry to the touch.
Step 3: Season Toss with a bit of oil and salt or the curry spice mix from the roasted squash.
Step 4: Roast Pre-heat the oven to 300 degrees F. Place the seeds on a baking sheet and roast for about 10 to 15 minutes, stirring them every 5 minutes or so. Remove once they’re golden brown.
Photo by Sara Cornish