As mentioned, you can prepare squash in a great variety of ways…soup, casseroles, desserts, and breads.
MASHED SQUASH - Simply cooked (boiled or baked), scooped out and mashed, served with butter and a dash of cinnamon, makes an easy to prepare vegetable dish.
SQUASH PIE – Substitute cooked, mashed winter squash for the pumpkin in a recipe. It’s tasty. I usually can’t tell the difference, but some people claim they can.
BAKED ACORN SQUASH with APPLE FILLING - Wash 2 acorn squash, cut into halves lengthwise; scoop out the seeds and fiber. Place in a baking pan with the cut side down. Add ½ inch boiling water. Bake at 400 degrees F. for about 20 minutes.
Using 3 tart apples, peel, core and dice them. Mix with ¼ cup melted butter and ½ cup maple syrup or honey.
Take squash from oven, and turn cut side up. Brush with melted butter. Fill squash with apple mixture. Cover the pan with foil, and then continue baking at 400 degrees F. for 30 minutes, or until the apples and squash are tender.
ACORN SQUASH VARIATION – Many people serve the squash plain. Turn them right side up and sprinkle with cinnamon, possibly a little sugar, and a dab of butter. Finish baking until tender. You also can substitute maple syrup or honey for the sugar.
MORE VARIATIONS - Some cooks make bread stuffing, like that used for turkey, chicken or pork and fill the squash with it instead of apples. You also can add cranberries to the apples (recipe above) or to the bread stuffing. In the South, cooks might use cornbread stuffing.
©2008 Mary Emma Allen