Are there veggies you’ve never tried before and you’ve always wondered how they taste? That’s been the case for me when it comes to acorn squash. You’d think in the 20 years I’ve lived here and with my love for food, I would have long ago tried to cook with this handsome veggie. Well, not sure why exactly, but I never have.
Even more curious, it was never put on the table at any friend's dinner parties. And come to think of it, I've never seen it on a restaurant's menu either. This always made me think it couldn’t be a very tasty veggie if no one cooks with it. I vowed to try it this year, though. To my amazement (and at the same time wanting to kick myself in the behind), I was pleasantly surprised to find out how delicious this vegetable is.
Acorn squash are rich in Vitamin A and are also a good source of vitamins C and B6. They are rich in phytonutrients, which helps the body get rid of toxins and may help prevent cancer. They are also rich in dietary fiber, folate, beta-carotene and potassium.
A member of the winter squash family, acorn squash is distinguished by its vertical ridges and acorn shape . Once slicing into it, I couldn't help but admire the pretty scalloped shape and started thinking that this HAD to be a tasty veggie! I had no more doubts, I was going for it!
I sprinkled spices and grated Parmesan cheese over it and roasted it. I then served it to some friends, who to my surprise, also had never tried acorn squash before, as a side dish along with some pulled pork sammiches. Hey, it’s football season, what can I say !
Acorn squash has a very sweet taste and reminds me of a sweet potato, I could almost see myself eating it for desert. No joke!
A little while ago, I came across Renee Kemps beautiful blog in which she posted a roasted sweet potato recipe. Not only did I end up making this recipe (yum!), but it also inspired me to do something similar with the acorn squash — adding winter veggies like cauliflower and mushrooms to it. And there you have it, a tasty little bowl of winter goodness for you! Enjoy!
Acorn Squash Bowl of Winter Goodness
1 acorn squash
1-2 cups cauliflower florets
1 cup of sliced mushrooms
1-2 cups of baby spinach
1/2 an onion, chopped
1 garlic clove, minced
1tsp. Old Bay Seasoning
1/2tsp. garlic powder
1-2tbsp. grated Parmesan
1 tsp. Majoram
2 tbsp sheeps-milk feta cheese, broken up in little chunks
make it :
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Half the Acorn Squash.
Scrape out the seeds and stuff, season the inside with old bay seasoning, salt, pepper, Parmesan and drizzle with olive oil.
Lay the Acorn Squash cut side up on the sheet and roast for 1 hour until tender.
In the meantime, steam cauliflower florets for about 5-7 minutes until its tender but still has a crunch.
Heat up 1 tbsp. of olive oil in a nonstick frying pan over medium-high heat.
Add chopped onions and cook until softened. Add mushrooms to the onions, until softened as well.
Add minced garlic, spinach, cauliflower , majoram, salt and pepper. Stir it all together and cook for an additional 3-5 minutes.
Fill the Acorn Squash with the veggie mixture, add a little more old bay seasoning to your liking, and crumble the cheese on top.
Roast for an additional 15 minutes in the oven.