It is hard to believe it is already time for Acorn Squash. They are small, round, heavily ridged winter squash, which usually has a dark shiny green skin. Orange-skinned acorn squash can also be found but they are not so widely available. Acorn squash flesh is a distinctive bright orange colour and it has a deliciously rich, sweet chestnut flavour. Each squash is an ideal size for one person when stuffed and baked. Buy squash that feel heavy for their size and have hard, thick skin.Acorn squash can be baked whole and filled with a variety of tasty savoury fillings including cooked rice and chopped peppers, diced cooked chicken or ham in a cheese sauce or goat's cheese mixed with pine nuts and pesto. Cooked acorn squash can be included in soups, stews, pasta sauces and stuffings.
To bake, wash thoroughly and prick with a fork. To cook chopped acorn squash, wash and peel, halve and scoop out the seeds and any fibrous pulp with a spoon, then chop into even-sized chunks.
Acorn squash are delicious baked. To bake, preheat the oven to 375F/190C/Gas 5, place the whole squash in an ovenproof dish and cook for 40 - 50 minutes or until tender. To stuff, slice off the top of the squash before cooking, scoop out the seeds and pulp and fill with your chosen filling, cook as before.
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