Winter Squash is Here…!

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Dear Diary,

Fall is officially here…tis the season for squash!! Spaghetti, acorn and pumpkin, oh my! Fall was my favorite season in Chicago, and while Los Angeles has robbed me of it, cooking a warm, hearty squash dish brings me right back home.  My favorites are not only easy to make, but only take about 30 minutes and are a great source of fiber. Who says we can’t have it all? I’ll start off by introducing you to acorn squash.

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If you haven’t made it, let me be the first to introduce to you to this delicious treat…it’s a game changer.

Here’s what you’ll need;

  • 1 acorn squash, quick tip* always pick a squash that feels too heavy for its size
  • 1 tbsp Butter
  • 1 tbsp Brown Sugar
  • 1 tbsp Olive oil
  • Sea Salt

Using a fork poke holes in the squash. Preheat the oven to 400 F.

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Then place the squash in the microwave for 3 minutes. Next, turn it over and microwave again for another 3 minutes. This makes it easier to cut! Careful, though, it comes out piping hot!

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Cut the squash in half and scoop out seeds.

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Place both halves facedown on a baking sheet.  Place in the oven for 20 minutes.

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Here’s why I love halving any dish; there’s a his and hers. My significant other likes buttery dishes and I would love that as well – but I’m too neurotic to eat butter. LOL, if only I was kidding… So I prepare the squash halves two different ways.

After 20 minutes, take the squash out of the oven and flip it over. In one side, place the tbsp mixture of butter and brown sugar. In, the other half –  if you are neurotic, like me, drizzle with olive oil and sea salt.

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Place acorn squash face up and put back in the oven for 10 minutes. Then serve! You can slice it or serve it as is…It’s so good and the perfect addition to dinner. 

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lauren2

 

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  1. Raw Dinner says:

    […] used Lauren’s trick of steaming my squash in the microwave so it was easier to cut […]

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