Farmers’ Market Pick: Acorn Squash

When the temperature dips below 60° for the first time after the summer months, I get a serious craving for roasted acorn squash. I picked up two of the most perfect acorn squash I’ve ever seen at the farmers’ market two weekends ago, still coated in dirt from the farm.

The following recipe is incredibly easy once you get past the cutting of the squash in half. I recommend a sharp knife, patience, and great care not to cut yourself. You may want to have a buddy spot you or have someone on call to ensure you make it through the process with all fingers intact.

I’d also like to take a moment and acknowledge the fact I roast a whole lot of vegetables. I know the majority of my Farmers’ Market Picks have lead to roasting recipes, but I find that it allows the pure flavors of the vegetables to shine through. I promise to have some non-roasting recipes in the near future.

Roasted Acorn Squash
Makes 4 servings
-2 acorn squash
-4 tablespoons unsalted butter
-4 tablespoons brown sugar or real maple syrup
-Salt to taste

1. Pre-heat oven to 400°

2. Cut acorn squash in half length-wise and scoop out seeds and stringy bits. Save the seeds for roasting later if desired.

3. Place the squash halves skin side down in a large ridged baking pan.

4. Rub butter on the squash flesh and sprinkle lightly with salt. Then, place 1 tablespoon of butter in the center of each squash half. Add 1 tablespoon of brown sugar or maple syrup to each squash half (add more if you want it to be extra-sweet).

5. Roast for 1 hour or until tender.