Acorn squash is a favorite Fall gourd, closely rivaling my other favorites: turban and delicata. My friends (who I’ll keep anonymous) have been flustered by the squash pouring in from their farm share, and have taken to “squash-tossing,” a unique game that requires chucking squash off their back porch at the nearest tree and watching it splat into bright pieces adorning the forest floor. This jokingly easy and monstrously delicious recipe goes out to these two, and all the other wanna-be squash-tossers in the world!
This is an embellishment on the way my Mamma made acorn squash every year for Thanksgiving. I, of course, had her on the phone refreshing my memory for oven temperature and timing. This recipe can be repeated for all the varieties of squash you find at the grocery store, farmers market or farm share. Most squash can also be stored for several months before eating. Acorn squash and pumpkins are the only two that begin to soften and wrinkle by the second week. Eat up!
- 1 acorn squash
- 3 tablespoons unsalted butter
- 2 tablespoon honey
- 2 tablespoons ground or coarsely chopped almonds
- a dusting of nutmeg
- Preheat the oven to 400 degrees.
- Cut the acorn squash in half and remove the seeds. (Save the seeds to make roasted pumpkin seeds.)
- Put the acorn squash in a baking dish or on a baking sheet, open-faced side up. I cut off a sliver of the ends to give each half a stable surface and keep them from rolling around.
- Divide the butter and spread it evenly on each half, including in the center well.
- Repeat this process for the honey, drizzling evenly over each half.
- Divide the ground almonds and sprinkle evenly over each half.
- Dust each half with nutmeg.
- Put the acorn squash in the oven and roast for 40 minutes, or until a fork slides into the squash easily.