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Slashfood Ate (8): Ways to devour acorn squash

by Max Shrem, Posted Oct 14th 2008 @ 6:00PM

Preparing acorn squash
Acorn squash is one of the many vegetables I look forward eating in the fall. Aesthetically, Acorn squash is nature's masterpiece with its distinctive longitudinal ridges and sweet yellow-orange flesh and its shape that resembles that of an acorn. Although it's available in the fall, acorn squash belongs to the same species as summer squashes, such as zucchini and yellow crookneck squash.

The sweetness of Acorn Squash makes it a delicious vegetable to eat baked, sauteed, and steamed. It's high in fiber and potassium. Not only can you eat its flesh, but you can also toast its seeds and snack on them.

Below are 8 ways to devour acorn squash:
  1. Savory ricotta-squash tart
  2. Mashed acorn squash with apples
  3. Acorn squash and pear pie
  4. Roasted squash with maple syrup and sage cream
  5. Beet soup in roasted acorn squash
  6. Garam masala scallops over acorn squash
  7. Apple-filled acorn squash rings with curry butter
  8. Orzo and cheese baked in acorn squash

Filed Under: Slashfood Ate, Ingredients
Tags: acorn squash, acorn-squash, AcornSquash, slashfood ate, SlashfoodAte, squash, vegetables

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