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Acorn Squash Recipe and a Flash Fiction Story by cam8510
Rate My Acorn Squash Recipe
Recently I was perusing the hubs on my feed page and came across a recipe hub that caught my attention. I will freely admit that food articles are not what I normally read, but this one jumped out at me because the author is a good friend here on HubPages. This particular hubber is a poet who occasionally also produces some very fine fiction, so I was quite surprised to see his article called How to Make the World's Best Scrambled Eggs.
After I finished reading this fine article, the thought came to me, Hey, poets and fiction writers have to eat too, don't they? And so, following Jodah's/John Hansen's example, here is my own recipe hub featuring roasted acorn squash.
John didn't just put together a great recipe article, he also included what we are accustomed to seeing in his hubs, namely, a poem. In keeping with Jodah's format, I will also include what people often find in my hubs, which is, a flash fiction story.
Time for Dinner
The bell rang, and Brandon swung the door wide to reveal the shapely, intelligent blonde he had recently met at a party. The evening had ended with Brandon inviting Cheryl to his place for dinner. Brandon’s passion was writing while cooking was his pleasure.
“Cheryl, It’s so good to see you again.” A quick hug later, Cheryl stepped into the apartment.
“Nice,” she said, looking around at the immaculately kept and tastefully decorated living room. The two sat on the couch for a few minutes, chatting and catching up.
“How about some dinner,” said Brandon.
“Sounds great and smells fantastic,” said Cheryl. Brandon pulled out the chair for Cheryl and she sat down, looking across a table set with fine china, wine glasses and candles.
One dish at a time, Brandon delivered Pork tenderloin, with rosemary, garlic and balsamic vinegar and skin-on butternut squash. He finished by filling two goblets with a grenache wine.
“Do you like to cook, Cheryl?” he asked.
“Next to my work, cooking is what I love most,” she answered.
Later, Brandon cleared the table, insisting that Cheryl stay seated and sip on more wine. Thoughts raced through his head. What if we hit it off? She loves to cook, so we could spend lots of time in the kitchen, preparing awesome meals together. I can see it now, we nearly read the other's mind, tossing needed utensils across the room, delivering that perfect spice without even being asked. It’s a dream come true.
Cheryl sat at the table, watching Brandon. Thoughts also raced through her head. He loves to cook as much or more than I do. I can see it now. We’d be tripping over each other, grabbing for the same utensils and quite possibly throwing things at each other across the room. It’s a nightmare come true.
The two continued dating, but much to Brandon’s disappointment, only one of them was ever allowed in the kitchen at a time. While that meant Brandon’s dream never fully came true, neither did Cheryl’s nightmare.
And they lived happily ever after.
Intro to Butternut Squash Dance
I had to put something in here like this. Jodah has a video on his hub that features Paul McCartney and Jimmy Fallon singing about scrambled eggs to the Beatles' "Yesterday" song. Well, I couldn't find an acorn squash song, but I did find this guy doing a butternut squash dance.
Acorn Squash Cut Lengthwise
Cook Time for Roasted Acorn Squash
Photo Instructions for Roasted Acorn Squash
- Two halves Acorn squash, Cut lengthwise
- Four tablespoons Butter, Cut into four pieces, bring to room temperature
- Generous amount Salt
- Generous amount Black pepper, Freshly ground
- Two teaspoons Brown sugar, Light or dark
Roasted Acorn Squash
- Cut a medium acorn squash in half, lengthwise.
- Scoop out seeds.
- Cross hatch reservoir with knife so butter and brown sugar can penetrate more easily.
- Rub reservoirs with one tablespoon of butter until gone.
- Salt and pepper to taste.
- Cut up one tablespoon of butter for each half and place in reservoir.
- Add one teaspoon of brown sugar to each half.
- Optional: Microwave for 3-4 minutes to reduce cooking time.
- Transfer to 400 degree, preheated oven for 45 minutes to an hour. Check at 35 minutes if microwave was used first. Fork should easily and fully penetrate.
- Serve skin-on
Optional Ideas for Preparing Roasted Acorn Squash
- With knife, thinly cut bottom, rounded surface of each half to create flat area so that each piece sits level. Be careful to not cut too deeply or butter and sugar will leak out during cooking.
- Cross hatching of the reservoir area does increase penetration of butter and brown sugar.
- Microwaving on high prior to placing into oven decreases cooking time by several minutes.
Roasted Acorn Squash
Serving Roasted Acorn Squash
When your roasted acorn squash is finished in the oven, serve it in its own skin, and enjoy. I hope this recipe provides you with a great way to serve acorn squash to your family and friends.
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Nutrition Information for Roasted Acorn Squash
|Serving size: One half squash|
|Calories from Fat||216|
|% Daily Value *|
|Fat 24 g||37%|
|Saturated fat 14 g||70%|
|Unsaturated fat 7 g|
|Carbohydrates 27 g||9%|
|Sugar 5 g|
|Fiber 3 g||12%|
|Protein 2 g||4%|
|Cholesterol 62 mg||21%|
|Sodium 12 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|