I’d rather see a National squash ACORN day.
I would be much more inclined to buy acorn squash more often, if they would go back to pricing per squash, instead of by the pound.
My timing is off. I’m making butternut squash soup tomorrow.
I’ve got acorn squash coming out my ears this year. Have never had a crop this good. My dehydrator is working overtime. Have found that air frying the seeds in coconut oil with a little garlic salt is quite the tasty treat.
Split in half, clean out the seeds, fill the centers with butter and brown sugar and bake at 400 for 1:15.
I’n off sugar now and this is one of the fall meals I am going to miss.
Acorn Squash is a favorite. Baked with butter, brown sugar, cinnamon and nutmeg (or punkin pie spice), it makes for a dessert dish as well as a side dish.
For those who enjoy adding a little spirit into your pies, try the BOURBON MAPLE GOLDEN ACORN SQUASH PIE
https://www.countrycleaver.com/2015/09/bourbon-maple-golden-acorn-squash-pie.html
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If you like Butternut squash, and have the land, then it is a good crop for cool climates. Usually you can just plant and let them grow, very little needs to be done aside from occasional watering and directing some vines. Pick it late, even after a very mild frost, cutting it above the stem, and store it a cool, dry space like a back unheated hall. I have had them last 6 months (Oct. - June) and still be good, praise God. Peel, cut off the very top and at the neck, scoop out the seeds, quarter and boil and mash (if preferred) like potatoes, adding a little brown sugar is desired. Yummy and nutritious, thank God.