Keeping in season with the harvest, I have decided to experiment with Acorn Squash. Today was my first adventure with it. Unfortunately, I was foolish and added salt even though the recipe did not say to; shame on me. I was able to doctor it with more butter and sugar (I think Paula Dean would be pleased). This, in my opinion, does not deem it unhealthy. After all, acorn squash on it's own is very fibrous, has vitamin A, vitamin C, folate, magnesium, potassium, vitamin B12, and omega 3-fatty acids; one cup is just only 83 calories.
This is from a comment somebody posted onto a recipe I initially found.
2. Halve the acorn squash, remove the seeds. Microwave on high for 5 minutes.
3. Remove (be careful because it will be hot). Coat flesh with ~1tbsp butter. Sprinkle with nutmeg, cinnamon, and brown sugar to your liking (generally nutmeg and cinnamon have a 1:2 ratio).
4. Bake for 20 min or until tender.
You can scoop out the flesh then cut it into cubes; it's really up to you. My only advice would be to not eat the skin. I'm sure you could do this and use different spices instead of going the sweet route. I'll let you know if I do. Enjoy!
In health,
Lauren
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