Our Try Something New this week was acorn squash. This is a slightly sweet squash that is usually baked or roasted. Acorn squash has a mostly dark green skin with a spot of orange. One thing I learned (after the fact) the best tasting acorn squash are the ones that are mostly green with one spot of orange- not like the one in my picture!
I hate to say it but this was a complete failure. It’s not the squashes fault though! I made a slow cooker recipe and stuffed the acorn squash with rice. It was edible but not delicious. Hubby said “you don’t have to make this again” which is code for “I don’t like this at all”.
So… I want to try acorn squash again. But this time I want to try The Pioneer Women’s recipe for Sweet-Roasted Rosemary Acorn Wedges. It looks so much better than my creation!
Did you try anything new this week? Was it a success or failure?
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I love acorn squash! I slice mine in half. Scoop out the seeds. Place the two pieces of squash in a pan with a touch of water in the bottom of it! Then, I add a spoonful of butter in each half. And some brown sugar…Then, I bake at 350 for about 40 minutes or until squash is tender enough to pull off with a fork. We cool it and scoop it out to eat! Yummy! I discovered that you can also toss in a few marshmallows after the squash is baked. Bake long enough to melt the marshmallows on top of the sugar/butter mix (and give it a hint of brownish color)! I’m not sure what the calorie intake is but I love it enough to walk off the excess calories!
Sounds wonderful Litsa! I will have to give it a try. Really I think it needed the sweetness- I see now that many recipes use brown sugar on the squash. I went the healthy vegetable rice route and it was bland. We’ll give it another go!
That’s 2 clever by half and 2×2 clever 4 me. Thksan!