We do a garden every year and we’re always working to expand our palate.  This year we planted acorn squash and I got a great harvest.  Now I’ve been working to find the best way to prepare it…and I think I finally found it! 

If you’re looking to get your family to expand their vegetable intake…try this recipe!  Acorn squash are in season now and not very expensive at all!

Cut two acorn squash in half (warning: this is likely a job for your husband or a teenage son.  Acorn squash are very tough when they have not been cooked!).  Spoon out the seeds from the middle of each side. 
Put a little bit of water (just enough to cover the bottom) in a 9 x 12 pan.  Place the acorn squash cut side down in the pan. (You might need to cut one of the halves into quarters to fit them all in the 9 x 12 pan.)
Cook at 350 degrees for 45-60 minutes until the squash is very soft.  Remove from oven and cut the halfs into one inch strips–this will allow you to easily cut the skin off.  Remove the skin from each strip.  Discard the skin and place the “meat” of the squash in a mixing bowl.  Once you have all the squash in the mixing bowl add a couple teaspoons of cinnamon, about 1/4 cup of brown sugar, a couple of shakes of salt, and a half a stick of butter.  Using an electric mixer, mix it all together until it looks like orange mashed potatoes. 
Serve like mashed potatoes with a little bit of cinnamon and/or brown sugar sprinkled over the top (in fact, you could tell the kids it’s Halloween mashed potatoes since orange is the in color right now!)
I just created this recipe and my family LOVED it!  I hope yours does, too!

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