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Sweet & Savory Acorn Squash

November 2, 2010 By Kate 3 Comments

Beyond zucchini and yellow squash, my experience with squash is fairly limited. I really never enjoyed other squashes until just the past few years. And while I could eat and enjoy them at a restaurant or at a family holiday meal, I avoided making any other kinds of squash until just recently.

Now that I’ve made that leap though, I’m really enjoying getting more familiar with all the other kinds of squash available. Butternut squash, acorn squash and spaghetti squash have become part of my kitchen repertoire and I’m so glad. Not only am I exposing myself to something different and learning a few new skills, I’m also exposing our kids to the new tastes. In the process, they’ve seen my experimentations succeed or fail. I think that’s such an important life lesson for them to learn, even if they don’t realize they are learning anything at that time. Whether you succeed or fail, don’t let fear of the unknown stop you. And when failures happen, dust yourself off and get right back to it. That applies in the kitchen just as much as it does with the rest of life.

This Sweet & Savory Acorn Squash was definitely a success. Most of my squash experience has focused around sweet flavors. I wanted to cross over and start experimenting with more savory flavors as well. So I decided I’d ease the transition and combine the two. The flavors meld together beautifully and the sweet and tanginess of the glaze really complements the taste of the acorn squash.

Sweet & Savory Acorn Squash

  • 1/3 c. brown sugar
  • 2 T. spicy brown mustard
  • 2 t. oil
  • 1/2 t. each salt, pepper and allspice
  • 1 acorn squash

1. Whisk together the brown sugar, mustard, oil and seasonings. Let sit at least 10 minutes so that the flavors can incorporate.

2. Wash and dry the acorn squash. Cut into evenly sized slices. Scoop the seeds and pulp out of each slice. Place on a baking sheet. (Line baking sheet with foil to ease the clean up process.)

3. Press the brown sugar mixture onto each slice of squash.

4. Bake at 350 degrees for about 30 minutes, until tender and the glaze is caramelized.

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Squash-sagna

July 29, 2009 By Kate 8 Comments

I am still living in my imaginary world where I actually have a garden. And that imaginary garden is overflowing with squash, just like all the real gardens I read about across the blogosphere.

With the price of squash so low in grocery stores right now, my vicarious living has been very easy. Fortunately, my family enjoys eating squash almost as much as I enjoy coming up with new recipes for it. (We might all feel differently if we were the ones living with 500 pounds of squash though.)

This one’s for you Amy!

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Squash-sagna

  • 1 lb. ground beef, fully cooked and drained
  • 4 c. fully cooked brown rice
  • 1 14.5 oz can crushed tomatoes
  • 1 8 oz can tomato sauce
  • 3 cloves garlic, minced
  • 1/3 c. green onions, sliced
  • 1 T. Italian seasoning
  • 1 1/2 t. salt
  • 1/2 t. black pepper
  • 1/4 t. allspice
  • 2 medium-sized zucchini
  • 2 medium-sized yellow squash
  • 2 c. shredded Italian cheese blend

1. In a large bowl, combine the ground beef, rice, tomatoes, tomato sauce,garlic, green onions and seasonings. Set aside.

2. Thinly slice zucchini and yellow squash lengthwise.

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3. In a 13 x 9 casserole dish, layer beef mixture, zucchini slices and cheese until dish is full, ending with a layer of zucchini and cheese on top. Cover with foil and refrigerate until dinner time or bake immediately at 350 degrees for 40-45 minutes, until bubbly and cheese is melted.

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