NW here. I’m getting lots of small tomatoes, picking Swiss chard, apples, plums just ripening,eating the last of the Arctic Kiwi.
This is the first year I’ve grown Acorn Squash. Have 5 large ones growing. I’m supposed to let the leaves die down (powdery mildew will take care of that), then cut the stem a couple of inches up and store. Any other hints, recipes?
You know I love acorn squash, but don’t fix it very often. It reminds me of sweet potatoes. It lasts a long time in storage.
I fix it very simple. Cut it in half scoop out the seeds. Place it cut side down in baking dish. Bake at 350 degrees till midpoint of baking and turn with cut side up.
Sprinkle with a little cinnamon, brown sugar (optional), and a little butter. Finish baking. Takes about an hour for the total baking time.
I even like it kinda plain with just salt and butter.
Yup , powdery mildew will do it to the leaves ! Leave 1 inch stub of stem, any longer and it may break off.
Baked Acorn Squash
PREP TIME : 5 MIN. .. Cook time : about 1 hour@ 375 degrees in pre-heated oven
Wash off exterior , split in half, clean seeds out of the cavity
Place squash halves, cut sides down in baking dish with 1/2 inch of water. Bake 30-35 minutes.
Carefully remove squash dish from the oven, turn the squash over with cut side up. (Optional; make several striations with a fork into the interior cavity)
Turn the squash ,cut side up in the pan, add/spread 2 tablespoons of butter, 1 tablespoon brown sugar (or Maple syrup) into striations,
continue bakeing for 25 -35 minutes or until soft to the touch.
(Optional Stuffing: applesause,apples and cinnamon, stove top stuffing-cooked seperately, then added for the last 5 minutes,longer if you like crusty stuffing)