The Squash That You Need To Try

Lighter Roasted Acorn Squash

October 25, 2011   26 Comments

I must confess to a certain dislike of squash. The season is NOW and the fresh squash is rolling in around here so I am trying to change my bad attitude.

Acorn, butternut, delicata, spaghetti, calabaza, and kabocha, are names of squash varieties that I can pick up for ONE dollar per pound or LESS from my local farmers.

Butternut squash is one that I usually like so I have developed two easy ways to prepare it. Slow cooker butternut squash is so easy and makes it fast to peel. If you don’t have a lot of time, you can try my best way to prepare butternut squash which features a microwave.

What to do when wanting to try a new squash? I decided to take on acorn squash because it is so freakin' cute! Check these babies out:

acornsquash

I decided to use - butter and sugar - for roasting some acorn squash. You can’t really go wrong when trying to get something to taste good if you are using butter and sugar.

An ENTIRE acorn squash (without butter) will only set you back 172 calories and you get 32% of your daily value of Vitamin A, 17% of your daily value of Iron, and 79% of you daily value of Vitamin C.

These squash are nutritional powerhouses and if you can start to love them - they are SO easy to cook and cheap. Adding a little butter and sugar isn’t going to ruin all that Vitamin C and iron – in fact, it will help you eat more of it - which is a good thing.

My kids hated my roasted acorn squash. I thought the butter and sugar would do the trick. oh well.

But my husband and I loved it! Yes, this tasted like pie to me and I couldn't get enough.

Have you tried acorn squash?

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Roasted Acorn Squash Recipe

(makes 4 servings)
2 medium sized acorn squash
2 tablespoons butter
2 tablespoons light or brown sugar (or maple syrup)
salt and pepper to taste

Heat oven to 400F. Cut squash in half and scoop out seeds. Mix butter and sugar and brush the inside of the squash with the mixture. Add salt and pepper to taste. Place on a baking sheet and roast for one hour until tender. Serve hot or room temperature. Enjoy!

For one half acorn squash = 154 calories, 6.0 g fat, 3.7 g saturated fat 26.9 g carbohydrates, 4.4 g sugar, 1.8 g protein, 3.2 g fiber, 49 mg sodium, 6 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 26 ]

My daughter loves butternut squash soup! Roast the squash, saute some onion and celery, add veggie broth, a few spices, whip out your food processor, and tada! Bright orange, healthy soup that even a four year old will eat! Plus, it's magically vegan, even though it tastes cream based.

on November 1, 2011

Acorn Squash is good, but have you tried Spaghetti Squash? It's just as yummy and fun too!
On the weekend I made a butternut squash but mistimed it so it wasn't ready until long after dinner. I turned it into a butternut squash soup the next day and it was REALLY yummy!

on November 1, 2011

I tried acorn squash for the first time this weekend. It was great without butter and sugar.

on November 1, 2011

A hint to cut the squash. Score it with a knife (to prevent an explosion),then place in microwave for 3 minutes prior to cutting the squash.

on November 1, 2011

I love roasted squash, especially acorn and butternut. I think I'll pick some up this weekend!

on November 1, 2011

I do this all the time! It's fantastic. We grew squash in our garden this year, so I'm super excited for many yummy winter meals. You can also do this in the microwave (if you're short on time) - after 10 mins take it out and scrape the sides down, and then it takes usually only 5-10 mins more! Also peeling and cubing the squash and mixing it with butter and maple syrup to roast on pans works great too! Bite size heaven!

on November 1, 2011

Try "carnival" squash -- it's quite sweet! My kiddos love it.

on November 1, 2011

Squash can simply be baked in the oven for about an hour at 400 degrees. Cut in half, remove seeds and strings and eat! It is much easier to to scoop out the inedible parts *after* baking. I love spaghetti squash with tomato sauce and a sprinkling of parmesan. Most other varieties are eaten plain around here. No need to mask rich natural flavors with sugar or syrup!

on November 1, 2011

I just had one of these last week! Yum!

on November 1, 2011

I love, love, love winter squash! I bake, puree, and then freeze it in two cup portions and whenever I make any type of vegy soup I add the thawed squash. It gives a nice thickness to my soups, a yummy flavor and lots of goodness. I use it in place of oil in muffins, brownies or whatever else I can think of.

on November 1, 2011

Try the delicata squash, it is naturally much sweeter than the acorn squash. I find I don't need ANY butter or sugar when it is roasted :)

on November 1, 2011

Squash is good! I love it roasted, baked, pureed....any way I can get it!
My favorite way is to make a stuffing with cooked brown rice, browned lean ground turkey, celery, tomatoes and tons of spices, then cut and seed an Acorn squash, pile the rice/turkey stuffing and pop it in the oven. When the squash is tender, it's done!
A complete meal and very tasty!

on November 1, 2011

I make a stuffed acorn squash -- stuffed with wild rice and veggies. I can add sausage if I want a meat with it. It's good, it's filling and it comes in it's own bowl!! :)

on November 1, 2011

I love love spaghetti squash! I half it, seed it (the seeds work as well as pumpkin seeds!) and place it face down in the oven at 425 for 30-40 mins until a fork goes through it rather easily. Scoop out the "spaghetti" strands inside and use it as a side/main for a few meals (I cook just for myself). I just had it today with steamed broccoli and cabbage with a bit of marinara sauce on top and it totally killed my craving for Italian- minus all of those carbs. Delish!

on November 1, 2011

Delicata squash rocks because you can cut it up and eat the skin - delicious in curries, just roasted or in a pasta dish!

on November 1, 2011

Kabocha squash also has edible skin... and it's pumpkin-y. Cut up really thin in wedges with skin on and boil some Japanese style "dashi" (kombu, water, soy sauce, bonito flakes if making from scratch) and cook in that--it's sweet and salty. Or you can do more western things with them.

on November 1, 2011

One of my favorite squash recipes is to take butternut squash, peel and cut into 1 in cubes, peel, core and slice 2-3 apples (depends on size),fresh cranberries and raisins. Put into a baking dish and with either maple syrup or butter and brown sugar put into a 350 degree oven for about 30-35 minutes and you have the best side dish ever. I made this and brought it into work, it was gone before I could think about saving some for me.

on November 1, 2011

Easy to do in the microwave; cut acorn squash in half and take out seeds. Put in a glass dish with a cover and about 1/4 inch of water in bottom. Put some Light butter in bottom and spinkle in lots of cinnamon. Really good and very low-fat; you just need a dab of butter. Cook til it feels soft enough to scoop out. This and pumpkin low-fat pudding got me through the holidays when I did Weight Watchers!

on November 1, 2011

I don't like squash recipes. But this one seems different. I would love to try it.

on November 2, 2011

Guess what I just got from the grocery store!?!? Can't wait to get these babies in the oven!

on November 10, 2011

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