FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Acorn squash
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: Fall and winter
Fun fact: Although it’s considered a winter squash, acorn squash is in the same family as the summer squashes, including zucchini and yellow crookneck squash.
Pick and choose: Choose squash that seem heavy for their size and have a hard surface free of bruises, broken skin or moldy spots.
Quick serving ideas:
- Cut squash in half, scoop out the seeds, season with cinnamon, brown sugar and a little butter and bake in a 400-degree oven for about a half hour.
- For a savory version, stuff seeded squash halves with any mix of small pasta, rice, cheeses and pre-cooked meats and bake.
- You can eat the peel of this winter squash, so for a quick salad topper or side dish, cut the stem ends off of a halved and seeded squash, then cut into wedges. Toss with olive oil and your favorite seasonings and bake at 400 degrees until tender.