Acorn squash is not really my favorite of all squashes because of its scalloped, hard-to-peel skin. I do like its flavor and versatility, however. I cut the skin away with a knife rather than a vegetable peeler, and will be satisfied with getting most of the peel off. The bits of green peel that are left bother me, but aren't inedible LOLIt is a mildly flavored squash and lends itself to slicing into cute rings. All of these recipes can be made with sliced rings or chunks of squash.
This is a perfect time of year for grilling...the worst of the summer heat has passed (in most areas of the country) but it's still warm enough to dine al fresco. Throwing your veg on the grill with your main dish is one of favorite menu plans, and acorn squash can be grilled just as nicely as summer squash. The roasted recipe is a pretty classic way to handle acorn squash, and the batter-fried recipe is tweaked from my aunt's suggestion...let me say that I may never eat acorn squash any other way from now on. Yum!
Easiest: Grilled
Makes 6 servings
1 acorn squash, seeded and sliced (unpeeled or peeled) into 3/4" thick rings
Olive oil
Brush the rings with oil. Grill over direct heat 3-5 minutes per side.
Easier: Honey-Butter Roasted
Makes 6 servings
1 acorn squash, peeled and seeded, sliced into 1/2" rings
3 tbsp butter
1 tbsp honey
1 tbsp bourbon (optional)
2 tbsp raisins or dried cranberries
1-2 tsp marjoram, savory or chopped sage
Lay squash in a baking dish and cover with remaining ingredients. Bake 20-25 minutes at 350F or 375F.
Makes 6 servings
1 acorn squash, peeled and seeded, sliced into 1/2" rings
1/2 cup Bisquick or Bisquick substitute
3/4 tsp ground ginger
1/2 cup beer or ginger ale
Oil for frying
Mix batter ingredients together. Dip slices in batter, then fry in 375F oil for 6 minutes, turning once. Drain on paper towels before serving. Pin It
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