Squash — despite its soft-sounding name — can be intimidating. There are so many varieties, and each one presents a new and strange culinary feat to the household chef. But, thankfully, the Pacific Coast Farmers' Market Association (PCFMA) has some tips.
This week, the advice is for acorn squash — an oversized acorn-shaped winter squash with distinctive longitudinal ribs, a green-orange-black speckled skin, and sweet, yellow-orange flesh, according to PCFMA. Like other squashes, the seeds need to be scooped out, but can be roasted and eaten as a snack.
Acorn squash is usually baked, but sautéing or steaming works too. When cut in half latitudinally, PCFMA says, the squash forms a star-shaped bowl perfect for stuffing with aromatic vegetables like leeks, celery, and carrots along with grains like rice, paired with herbs like sage, curry, or oregano, and topped-off with dried fruits and nuts.
Is there a more perfect accompanyment to a winter feast than a star-shaped vegetable? Perhaps it's time to find out.
Recipes using Acorn Squash
Acorn Squash Galette
Apple Filled Acorn Squash with Curry Butter
Baked Acorn Squash
Butter Pecan Acorn Squash
Herb Roasted Winter Vegetables
Roasted Rosemary Garlic Acorn Squash
Southwest Acorn Squash
Stuffed Acorn Squash
What's in season at the farmers' market, November 2012
Apples, grapes, oranges, Asian pears, persimmons, pomegranates.
Artichokes, beets, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, garlic, kale, leeks, lettuce, mushrooms, onions, potatoes, pumpkins, spinach, winter squash.
Concord Farmers' Market
Todos Santos Plaza, Willow Pass & Grant StreetDay Time Season Tuesday 10:00 AM to 2:00 PM Year-round
Have you tried cooking with acorn squash? Share your experience and recipes in the comments below.