Serious Eats: Recipes
Classic Baked Acorn Squash
Sometimes, on blustery fall nights, I can't help but crave the wholesome, warm taste of roasted butternut squash. So I buy one. Then I bring it home, try to cut it up, lose two appendages, and hand it over to my boyfriend before I die of blood loss on our kitchen floor.
Television chefs make it look so easy. They slice, cube, and skin butternuts with little strain, whereas I, possessing the muscle tone of a fetal Woody Allen, need a (freakin') pickaxe to make the smallest dent. It's times like those, when I lose a fight to a vegetable, that I turn to its fellow produce, the acorn squash.
Sweet, inexpensive, full of fiber, and (I find) infinitely easier to rend in two, acorn squash is a solid substitute for denser dinnertime starches. It's versatility is a plus, as well, since it's easily stuffed, puréed, made into soup, or my favorite - roasted, with a little bit of brown sugar. It's an easy preparation, but the rewards are pretty sweet. This version, which adds a smidge of maple syrup and butter, comes from a blog called Simply Recipes.
Ultimately, I'll never abandon butternut squash. It's too healthy, and too completely delicious. Still, for nights I don't have time for a hospital visit, the acorn variety is my squash of choice.