Cooking with Acorn Squash Back at Herk
Squash is in season now and it reminds me of when I developed a love for acorn squash. It happened my first year in college when I had my first apartment in 1981 at Herkimer County Community College in New York’s Mohawk Valley. I found that I purchase it inexpensively at the local super market in Herkimer. I would bake acorn squash in the oven for about 45 minutes to a hour and eat it with butter and a little sprinkle cinnamon on top. You can also eat stuffed with brown rice seasoned with sautéed vegetables, raisins, walnuts, and a little orange peel. The seeds I take and bake in the oven when I am making a pie. I spray a baking sheet or cast iron stove with Pam and season the cooking surface with an Adobo seasoning. I then put the seeds on the seasoned surface and then season the top of the seeds with Adobo. I bake them for about 15 minutes at 325 to 350 degrees. My kids love the crispy crunch taste of the cooked seeds and the baked acorn squash. Over the years I have found a good organic baked acorn squash taste like candy and also makes a great pie filling with a consistency akin to sweet potato pie. Here are some excellent recipes. The smell of the baking squash and pie will both heat your home and make it smell terrific on a chilly fall day.
Acorn Squash Pie Recipe
Crust: any pie crust or crust recipe that you like ( have some on earlier post with pie recipes)
1 1/2 cup baked, peeled and mashed acorn squash
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3 tablespoons vanilla extract
2 egg or egg substitute
2/3 cup evaporated milk or Vitasoy vanilla soymilk
Prepare pie crust to be filled.
Cut squash in half take out the seeds, aerate with folk and bake and until soft and sweet. Peel, mash, and blend if necessary the squash.
Mix squash and everything else, pour into pie pan. Bake for about an hour at 400 degrees. Refrigerator overnight before serving.