Hi all,
My garden produced quite a lot of acorn squashes this year.
I'm happy about that but I realized that I only have one recipe to cook them as a side dish and I haven't found anything really different from that in the web:
Half it, spoon out the seeds, steam it until soft (I do it in the microwave), put butter and brown sugar on it, bake it in the oven until brownish glazed.
That sure tastes good but I'm looking for a bit more of a variety of recipes. Does anybody have something "tried and true" with acorn squash as/in a side or maybe main dish? Soup and pie aren't really an option, sorry. I have other squashes I make those from.

Thanks in advance!

Here is a link to a recipe for a stuffed acorn squash (stuffed with sausage, broccoli, rice and apples, etc.) that I think looks pretty good. I haven't tried it myself yet, though:

http://allrecipes.com/recipe/stuffed...e7=Home%20Page

And here is a link to many different acorn squash recipes from that same site:

http://allrecipes.com/search/default...in=Home%20Page

Thanks for these! I will sure try one or the other!

Aww, shoot!

I've not seen acorn squash at the market here (aside from maybe in the "decorative squash" section) and was hoping you'd gotten them someplace easy for others to get as well.

Congrats on the squash harvest!


Meanwhile, from Chef Mario Batali, a recipe for Risotto al Zucca: Squash Risotto which calls for either acorn or butternut squash.

Tonight's dinner:

Cut into wedges, peel, and seed (in any order you like, though I halved it, seeded it, cut into wedges, then peeled).

Put in the oven with olive oil carrots, onions, poatoes (as that's what I had on hand). Also, order as you like so that all are done to the correct doneness at the same time.

When half cooked, throw on some split quail, 15 min. split side up, 1/2 hour skin side up. I split them up the spine, rather than up the breast, stay juicier this way)

Enjoy.

Tom

Really? Seems I just saw them at the big Coop near me (in Volkestwil). They look like this, right?



Well, who knows. Maybe I was hallucinating.

Not quite, Acorn squash are pointy (all those I've seen and grown).

Tom

Thanks everybody for their replies! Gave me a lot of yummy ideas.

@Peg A: sorry to see you're living not really close to where I live. Otherwise I would have given you some of the squashes. My friend told me that he saw them in supermarkets, but very rarely. It's pretty unknown here, apparently and I couldn't really convince anybody from my (extended) family, neighbors or work colleagues to try them. That's how I end up with all of them.

BTW: my acorn squashes are pointy. They don't look so "roundish" as on the picture.

@Tom: how do you peel them when they're raw??
Even for cutting them in half I contemplated to buy an ax.

I halved it, seeded it, cut into wedges, then peeled the wedges with a peeler.

Tom

Monster Peeler?
Happy Halloween!

I peel the acorn squash, cut into bite size chunks and drizzle with some olive oil, salt and spices (right now I love the Coop Fine Foods Raz-El-Hanout). Put on a baking sheet, and put into a 220 C oven for about 20 minutes. They crisp up nicely. I like to put them on top of a big spinach dinner salad, it makes it very autumn-like and they are so delicious! Acorn squash is the best one for baking because it gets crisp, unlike other squash which gets mushy and is better for soups.

Anyone know where to pick up some Acorn Squash in Zurich City? Didn't see any at Coop near the main station, am looking for some for Thanksgiving dinner.

Shred it, then bind it together with some red onion and form into Rosti's

Hi

I love this recipe.
You need 1 acorn squash, 2 tbl spoons of brown sugar and 1 tbl spoon of butter.
I also like to add a little cinnamon with the sugar.



Directions

Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes


Enjoy!!!

Thanks for the suggestion but this (or similar) is the recipe I found all over in the internet. I like them that way, too. (btw: I cook them 10min in the microwave before adding butter/sugar and putting them in the oven, it's faster that way!)
But I think there are very few main dishes I want to serve them made so sweet tasting as a side. Maybe I'm just not used to combine dessert with salty stuff. Besides, it started to taste boring to me.

Anyway. My favorite so far is the recipe MissChievous gave. I changed it a bit, though. I cut the top and bottom off, so the squash stands firmly on my working plate. Then I peel them by cutting off the green peel. Only after that I cut it in half and spoon out the seeds. That way it's a lot easier to peel them than I thought it would be.
Next, I cut them in in bite size chunks, and mix the lot with some oil and what I would call "indian" spices: turmeric, cumin, mango powder, cinnamon, chili, salt and pepper. I guess, you could simply add curry powder if you want. Spread it on a baking tray and bake them in he oven for about... maybe half an hour or so? When they start looking crispy on the top they're usually done. The first batch got yumm-yummed away right from the tray before they even had a chance to spot the main course.
What I like in this recipe: the variations are endless. Try other spices and every time they turn out a bit different than the ones before. Never boring.