Nothing says fall like pumpkin and squash. And since these items will be piling up at your grocery store, now is the perfect time to make delicious meals that feature these fall flavors!
One of my favorite squashes is acorn squash. Until the recent rise in popularity of butternut squash, acorn squash were the most commonly available squash in the U.S. They are a great all-around squash, with moist, sweet, tender flesh. They are good for roasting, baking, steaming, mashing, and sauteeing. Smaller ones are perfect for stuffing and make an excellent vegetarian main course for special occasions like Thanksgiving. Acorn squash is also nutrient-dense -- rich in vitamins, minerals, dietary fiber and antioxidant compounds.
My favorite way to eat acorn squash is roasted, just like my mother used to make. The preparation is simple, but the flavors are complex and delicious. The squash's bare hint of sweetness and spice makes it a sophisticated but crowd-pleasing.
Here's my mother's roasted acorn squash recipe. Hope you like it!
P.S. Please share your favorite squash recipe in the comments!