September 7, 2013

National Acorn Squash Day

“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” - Mario Batali

It's National Acorn Squash Day!

The seasons must be changing, as berries are becoming less abundant but squash is starting to show up just about everywhere in all shapes and sizes! Acorn squash, which is shaped like a - you guessed it! - acorn, is considered part of the winter squash family along with butternut, but it's actually a part of the summer squash family with zucchini (who knew?!). Acorn squash has a thick, green inedible skin but a delicious, orange colored flesh inside that's both sweet and nutty tasting. It's super healthy as it's low-cal and full of fiber, potassium, magnesium, and vitamins. And it's pretty easy to cook, too - just cut it in half, scoop out the seeds (but don't discard, because you can eat these, too!), and bake in the oven for an hour at 350 degrees. My favorite way to prepare it? Poke the flesh with a fork a bunch of times and rub the inside with a generous amount of maple syrup, diced apples, and nuts before baking.

Oh yes, that's exactly how today is going down.

Happy National Acorn Squash Day!