Cooking Lesson #1113: Baked Acorn Squash

…from the Perspectives’ Holiday Kitchen

How you doin’? A couple of years ago we asked our staff to bring some of their favorite holiday recipes—not just any recipes—but foods that their families always served for the holidays.
 
It was a challenge for those co-workers who didn’t work in the test kitchen to come in and prepare their recipes. It was also difficult for our R&D chefs to relinquish the space while they were trying to prepare their own dishes. That said it all worked out and, in the end, we had one hell of a “potluck” holiday office Thanksgiving feast.
 
Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans maybe even at the first Thanksgiving dinner.
 
Acorn squash, also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior with sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes which includes zucchini and crookneck squash.
 
The flavor of acorn squash has been described as mild, subtly sweet, and nutty. It is most commonly baked but can also be microwaved, sautéed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures. If a sweeter dish is desired, maple syrup is often used to fill the halves prior to baking or used in a sauce or glaze to enhance the squash's flavor. The skin is edible, and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can also be used to prepare squash soup.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield:  4 servings
 
Ingredients 
2 large acorn squash
2 teaspoons lemon juice
1/4 cup seedless raisins
1-1/2 cups applesauce
1/4 cup light brown sugar
3 tablespoons chopped pecans
1/4 teaspoons allspice
1/2 stick butter
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400°F.
3. Scrub and halve the acorn squash, then remove seeds.
4. Place, cut side up, in a baking dish.
5. Mix together the lemon juice, raisins, applesauce, brown sugar, chopped pecans and allspice.
6.  Spoon mixture into the cavities of the squash and dot with butter.
7.  Pour 1/2-inch of hot water into the bottom of the baking dish, cover and bake for 30 minutes.
8. Remove cover and bake for 30 minutes more.
9. It’s now ready to serve.

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ChefSecret:  Acorn squash also makes a great puréed soup.
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Quip of the Day:  Q. Did you hear about the acorn squash who won the cooking competition? A. It was a real mashterpiece!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #Thanksgiving  #HappyThanksgiving #BakedAcornSquash #AcornSquash #Pecans #BrownSugar #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

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