Friday, February 25, 2011
Going Nutty over Acorn Squash
Acorn squash ripen from a dark green color to orange, even after harvest. I waited until this one was orange all over for a sweeter flavor. This squash was roasted, uncovered, in a convection oven for about 40 minutes, and sprinkled with a little nutmeg and cinnamon. Then, covered with aluminum foil, it baked another 10 minutes. After cooling for about 5 minutes or so, the skins easily peeled away revealing the golden yellow flesh inside. Yummilicious. Nutty. Sweet. Sooooo good!