Cooking an Acorn Squash.
Winter squash typically have a hard outer shell that can be a little intimidating. Cutting into one of them reminds me of those movies where you see people cutting their way through the jungle with machetes. You need a really large, really sharp knife to do it properly. I tried to cut this one with my new serrated super duper 11 inch knife but I should have stuck with my trusty 8 inch chef’s knife. Cooking the flesh in the microwave is perfect if you’re making a casserole or soup. You’re essentially steaming it which intensifies the naturally sweet flavor. You can use this method with any winter squash.
1. Split the squash open.
2. Put 1/4 cup water in bottom of 9 x 13 dish. Put squash in face down and cover tightly with plastic wrap. Microwave for 8 minutes. Be careful when removing the plastic wrap. The steam can burn you.
3. Scoop flesh from shell. Use in recipes for casseroles, baked goods, or soups. You can also freeze the flesh to use later.
Acorn Squash with Sausage
1/2 cup diced onions
1 tsp olive oil
2 cups acorn squash cooked and cooled
1 cup cooked brown rice
1 cup extra sharp cheddar cheese
1 tsp dijon mustard
1/2 tsp sage
2 cloves garlic
2 hot italian sausage links cooked and diced
Equipment – 1 1/2 to 2 quart baking dish, large mixing bowl, medium skillet (10 inch)
1. Heat oven to 375 degrees
2. Heat skillet to medium low heat and add olive oil. Saute onions until soft but not carmelized. Add garlic and cook for 1 minute.
3. In medium bowl, add egg and beat lightly.
4. Add rice, squash, and cheese to egg and combine well.
5. Add remaining ingredients and fold into baking dish.
6. Bake for 40 minutes.