Since my recent spaghetti squash try, I’ve been keeping my eyes on the squash section at the grocery story. I know, you can’t stand it, our lives are so glamorous and extravagant. Please try to get past the excitement!
Anyhow, last night I made acorn squash with green beans and lemon thyme chicken. Following the sticker that came with the squash, I split it in half and baked it face down at 400 for 45 minutes in a bit of water. Then I flipped the squash over, seasoned it with salt and pepper and continued to roast for another 5 minutes.
So easy! Where have these squashes been all of my cooking life?
The flavor was mild, with a slight sweetness. Think of a very light sweet potato…sort of. In my opinion, it does need a bit of spice. Next time I might add a kick of cayenne.
Now you can get back to your own life, which I can only assume is horridly more exciting than mine!
Jess
May 21, 2010
I tried squash (acorn maybe?) filled & baked with apples once. The flavor was really good, but I just couldn’t get past the texture. I guess it’s because my only previous experience of squash was scooping out pumpkins for Halloween, which was always mildly gag-inducing. Some things are too deeply ingrained to grow out of!