How to Select & Store An Acorn Squash
Selection
Inspect each acorn squash to ensure that the skin is smooth and the entire outside is firm and hard. The entire squash should be weightiness to it. As you can see in the photo above, acorn squash come in a variety of color combinations. I like to find ones with the stems still attached so that they make a great presentation for recipes that include cut-out toppers.
Always try to buy ORGANIC!
Storage
It's amazing that an acorn squash can be stored between one week to one month if in a cool, dry place between 50°- 60°F. Once cut though, an acorn squash must be covered with plastic wrap and stored in the refrigerator where they may last for about 3 days.
Flavor
A nutty sweet flavor is produced once the acorn squash is baked. Overlooked by many, the acorn squash is a standout when included in recipes.
Vegan Dinners
Stuffed Autumn Acorn Squash
It was cool afternoon and 3 acorn squash were calling me from the kitchen, "Cook us! We're very tasty!" Since I was cold and bored, I listened. But I didn't have a clue as to what to create. Some leftover brown rice was saying, "Use us too!" So into the bowl it went. I bought a huge round tin of Herbed Seafood Rub that looked interesting at Costco, so that is the seasoning I used. But don't be limited by my choice, perhaps you have some herbs that you've never experimented with, now is the time to pull them off the shelf and give them a try.
Ingredients
3 acorn squash, halved and seeded
2 carrots, peeled and grated
1 large white or yellow onion, peeled and fine diced
4 celery ribs, sliced and fine diced
1 tomato, fine diced
2 1/2 cups leftover cooked brown rice
non-stick oil spray
1 teaspoon Kirkland Herbed Seafood Rub
(Ingredients: dehydrated onion and garlic, sea salt, herbs and spice (dill weed, parsley, celery seed), demerara sugar, paprika, citric acid and dehydrated lemon peel.)
Tools
melon baller
sharp knife
cutting board
cookie sheet
parchment paper
large mixing bowl
measuring spoons
measuring cups
Preparation
Preheat the Oven
Preheat the Oven to 375 degrees.
Scoop Out Seeds & Slime
The Acorn Squash
Cut each acorn squash in half and scrap out the seeds and slime with a melon baller.
The acorn squash flesh is very TOUGH, so be very careful!
Cut a thin sliver from the back of each half.
Cut a sliver off the back side of each half to keep them from tipping over on the cookie sheet.
Spray each half with a non-stick oil spray and bake for 40 minutes or until a knife slides into the flesh easily.
Do not overcook!
Vegetables
While the acorn squash are baking, peel, cut and dice the carrots, onion, celery, and tomato.
Put all the cut items in a large mixing bowl.
Brown Rice
Add the leftover cooked brown rice to the mixing bowl.
Seasoning
Sprinkle the Kirkland Herbed Seafood Rub over the contents in the bowl and mix together.
Or use your own combination of herbs and spices.
Stuff the Acorn Squash
Portion the vegetable rice stuffing so that each acorn squash has the same amount in each.
Once stuffed, bake the squash for another 30 minutes.
Do Not OVERCOOK!
The vegetables should still be semi-crunchy and the acorn squash fork tender.
Hint: The exterior of the acorn squash can be eaten, it is not necessary to peel them or avoid the dark outside covering.
Presentation
This would be a great Thanksgiving dish to bring to a family gathering or simply make it for your family dinner. I had four halves leftover from this recipe, so I let them cool to room temperature. Then I used a melon baller and scraped out the stuffing into a large bowl. Continuing with the melon baller, I scooped balls out of the squash halves until they were all "balled". I remixed the bowl's contents and served this the next day. It was actually easier to eat, so you might want to try my experiment yourself. Alas, I didn't photograph the experiment!
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