Acorn Squash is easily found in
supermarkets year round but I had the most profound craving for it this month while I was sick with the flu. As its name suggests, this winter squash is shaped like an
acorn. Cute!! One of my favorite baking squashes, it's easy to slice into halves
and fill with vegan butter and various herbs. (I used thyme and cinnamon above.) A small acorn squash weighs from 1 to 3 pounds, and
has sweet, slightly fibrous flesh. Its distinct ribs run the length of its
hard, blackish-green or golden-yellow skin. In addition to the dark green
acorn, there are now golden and multi-colored varieties.
To Prepare: Halve, seed and arrange cut side down in a baking dish. Add 1/4" water and bake at 375˚F for 30 minutes. Turn upright, add melted butter (vegan!) and herbs of choice (brown sugar, cinnamon, ginger, nutmeg) Bake an additional 30 minutes until tender.
Acorn squash is a tasty source of complex carbohydrates, fiber, potassium, niacin, iron, and a superior source of beta carotene which converts to Vitamin A in the body. Go get one and Enjoy!! :)