![]() ![]() ![]() Acorn squash is a good source of fiber, vitamins A and C, and potassium. It has a dark green or orange outer skin and a sweet, nutty flavor. Selecting and Preparing the Acorn SquashĪcorn squash is a winter squash that is shaped like a small, round pumpkin. No matter how you enjoy it, acorn squash is a delicious and healthy way to add some variety to your winter menu. You can also simply enjoy the squash as is, with a little butter and salt. Try roasted garlic, sautéed kale, or brown sugar and cinnamon. Once the squash is cooked, you can add your favorite toppings. Cook on high for 5-7 minutes, or until the squash is tender. Place the squash halves cut-side down on a microwave-safe plate. Cut the squash in half lengthwise and scoop out the seeds. Start by washing the squash to remove any dirt or debris. One simple way to cook acorn squash is in the microwave. It can be cooked in many different ways, including baking, roasting, and steaming. This squash is a good source of fiber and vitamins A and C. It gets its name from its acorn-like shape and its dark green or orange color. Serving and Enjoying the Microwaved Acorn SquashĪcorn squash is a winter squash that is typically harvested in late autumn.Checking for Doneness and Adjusting Cooking Time.Placing the Acorn Squash in a Microwave-Safe Dish.Seasoning and Flavoring the Acorn Squash.Selecting and Preparing the Acorn Squash.You can add shredded Swiss cheese and parsley to dress things up a bit if you like. Place in baking pan, add an inch of water in the bottom and bake at 400 for 25 minutes until the filling is set and somewhat brown on top. You can begin stuffing the squash, mounding it up in the middle somewhat. I do two or three halves at a time to speed things up a bit. J If you try that, check several times during the last ten minutes so you can remove when done and before overdone! Buying larger/smaller squash also makes a difference in the number of servings.īy now the first set of squash have been through the microwave. Wheels says I can also just bake the stuffing in a pan for them to eat on the side – but I haven’t done that either. I have not tried freezing the stuffed squash but I have frozen the other half of the filling to thaw and use later with no problems. You can go ahead and stuff, then bake the other stuffed squash to refrigerate and warm for eating later if you like. I have to tell you – we only eat two squash (four halves) at a meal. Add the bread crumbs, and adjust the seasoning to your liking, if needed. Drain the sausage when done and add to the chopped ingredients while hot. I don’t peel the apples – although you can if you prefer – and like to use one red and one yellow apple. The flavor will depend on the flavor of sausage you use. I just chop and mix the apple and veggie ingredients together while the sausage browns. The filling goes together quickly while you are microwaving the squash. Just like they are after baking for an hour. I could push a dinner fork into the squash with only slight resistance in other words. I added a thin pat of butter, a couple of shakes of salt and a half teaspoon or so of brown sugar to the cleaned halves, returned them to the microwave for three minutes. But once I found how tender the microwaved squash became with only two minutes in the microwave, I couldn’t stop there. The original stuffed recipe called for baking the squash for an hour before adding the stuffing. A breeze compared to cutting and cleaning a raw squash!!! The sorta cooked innards will scoop out cleanly. The softened squash will be tender enough that it cuts easily. Place the pierced squash in the microwave and cook for two minutes on high. Pierce the squash all the way around along the line you will use to cut the squash in half. Find a sharp fork, preferably a two or three pronged cooking fork. And then I found a tip that rocked my acorn squash fixin’ world. Finally I got brave and kicked it up a notch with this really good recipe for apple sausage stuffed acorn squash. But, with enough butter, acorn squash was a nice addition to a meal a couple of times in the fall. It was hard to cut before cooking – a feat of strength and sharp knife and messy to scoop out the seeds. Cut it in half, scoop out the seeds and bake about an hour until tender, with or without butter in the middle. W heels loves acorn squash but I only knew one way of preparing it.
0 Comments
Leave a Reply. |