That’s what I chose to do, partially because I’d already sliced it in half and cleaned it out by the time I went to look for a recipe. You could cut it in half, scoop out the seeds, slice it crosswise in 1″ slices, toss with the sauce and then bake.
You could half it, lay it down and cook it in water, then stuff it with various things. You could cut it in a half, scoop out the seeds, lay cut side down in a dish, adding a little water, and bake it, then cube it, and toss. You could bake the squash whole (piercing it first I presume), then cube and toss with the syrup. I read a few recipes for acorn squash and while the cooking methods varied slightly, almost all of them had maple syrup and butter or oil.
ROASTED ACORN SQUASH RECIPE MAPLE SYRUP SKIN
Efficiency! Often I cheat with baked potatoes and microwave them until they’re almost done, then pop them in the oven to crisp up the skin a bit but tonight I baked them the whole time, starting off at 400 and figuring on an hour. I decided squash would go well and could be baked in the same oven. Tonight I was fixing baked potatoes and some chicken breasts that had been frozen in a marinade. Yes, it took a bit of multi-tasking but the results were entirely worth it.In my continuing desire to expand my vegetable repertoire, I bought a couple of winter squash the other day. The sun was shining, we wanted to be outside! Next week I’ll share part two, the video of my preparing a second set of treats during this particular naptime. This worked better with my time frame since I didn’t want to be home an entire hour before dinner just to roast the squash. Then I let it cool down for the afternoon and reheated it right before eating. Roasting acorn squash usually takes an hour or more so I choose to do the entire thing during naptime. Brown sugar or granulated sugars, I feel, make it taste far too sweet and give it a tinny aftertaste. I particularly love to roast it with maple syrup since it is a natural sugar that imparts it’s smooth woodsy flavor into the stringy flesh of the vegetable. Acorn is one of my favorite squashes and I couldn’t wait to roast it until golden and sweet. Earlier in the day I’d stopped by my favorite food shop downtown and picked up some of our first local acorn squash. It even warmed up enough that I could wear shorts! Both days I spent naptime in the kitchen and this squash is one of the first things I made. We went apple picking, selected pumpkins and made several trips to the playground. Given the gorgeous weather we spent most of the time outdoors. Next week will be Part 2, a film about an entirely different dish.
(Hey, NBC does it with all of their season finales, so why can’t I?!) Today is Part 1, a film about my favorite way to bake acorn squash. So, I’ve compromised and decided to present my weekend film in two parts. But I really didn’t think it was fair to rob you of these recipes. My webisodes are meant to chronicle my naptime cooking from week-to-week and I don’t want to start skipping over major parts of each season. Since I usually film once a week to keep things current with my life I was hesitant to explore the idea of filming so much in one fell swoop. While doing so it occurred to me that everything I was making should be filmed. The truth of the matter was that I was incredibly inspired by the fall weather and cooked up a storm all weekend. This weekend I did a little experimenting with my filming. Parenting Lesson of the Day: They can always pick more apples than you can carry. Tonight’s Menu: Chicken Thighs, Acorn Squash, Spinach Salad. Naptime Goals: Prepare Maple Syrup Baked Acorn Squash and snack from all the apples we picked! Laundry on the side. What’s Going on Today: Apple picking at nearby farm, school fundraiser, all-round fall fun.
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