Happy National Acorn Squash Day!
We wonder how many of you are as eager as we are for summer to draw to a close, so that we can replace sweating and sorbets with sweaters, soups, stews and squash dishes of all sorts. Although squash encompasses a large variety of sizes, shapes and colors, it is primarily divided into two categories: summer squash (zucchini, crookneck, etc.), which have soft seeds and edible skins, and winter squash, with hard skin and firmer flesh and seeds.
As its name implies, acorn squash falls under the latter category, and is most frequently roasted. To make your own acorn squash, simply cut the squash in half, remove the seeds, drizzle with some oil, salt and pepper and roast until tender. As for seasonings, the sky's the limit -- sprinkle with dried spices, fresh herbs, flavored oils, or even sweeteners like honey or maple syrup for extra flavor.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.