In this week’s Farmers Basket delivery, there were 3 Acorn Squash. Unfamiliar with this particular fruit, I googled to see if they are edible. I also telephoned my friend, Pat, who knows a great deal about fruits and vegetables.
The skin appeared to be hard and solid, but it yielded easily to a sharp kitchen knife and J.J.’s arm strength.
For the remaining half, I scooped out the seeds, placed butter, brown sugar and cinnamon and baked it in the oven for 20 minutes.
My daughter-in-law and I agree that we still need to experiment with this new fall fruit. They are supposed to be a great source of iron, Vitamin A and C and riboflavin. We have nearly two weeks to experiment. Hopefully, Acorn Squash along with Butternuts Squash will add color, novelty and an interesting dish to our Thanksgiving dinner table.
Aloha -- Cathi