I went after the acorn squash today. I have two, so I decided I could experiment with one of them.
First, I figured out how to peel the booger. I halved it, and scooped out the seeds (I’m dehydrating my squash seeds — I read somewhere that they are the same as pumpkin seeds, and so I am experimenting with that concept– we’ll see) Then, I cut each half into quarters and attacked the quarters with my German-born vegetable peeler (I really thought it might break, because the squash was really hard to peel, but, in the end, I had success!)
This time, once again, the slice of squash I took tasted nutty. I threw half of the squash in the food processor with onion, red bell pepper, black pepper, garlic, Spike, and a very little olive oil and processed it all into almost mush. I found that I could make little balls, so I used them in the salad mix I made. They still turned out very sweet.
I’ve read some recipes for squash patties that suggest mixing with sunflower seeds — I think I may try that with some of the other half of the squash (which I saved in the refrigerator).
I think that, with the other acorn squash, I will just go with the sweet and make a pie or just a “pudding” with some walnuts or some almond cream, or something. Maybe some cinnamon? (My room-mate says the squash tastes like sweet potato — NOT!!– but it IS that kind of sweet)
I still have a “sunshine” squash that is the size of a medium-size pumpkin… so I will be experimenting for a while. Soup?? Pie??? Squash burgers???? The world is my oyster!
