Acorn squash, also called pepper squash, belongs to the family of summer squash. This squash has a smooth, hard, dark green skin, with some orange patches when picked ripe. Its distinctive deep ridges can make it a challenge to peel, but it is not always necessary to do so. The yellowy orange flesh is tender and not too fibrous, with a nutty, peppery flavour.
From l’Encyclopédie visuelle des aliments
- 1 acorn squash
- 2 tbsp. maple syrup
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
- Wash and cut open the squash, scoop out the seeds and the fibrous parts with a spoon. (You do not need to peel the squash.)
- Cut the squash into 8 pieces and set them aside in a mixing bowl.
- In a small bowl, blend the maple syrup with the olive oil and balsamic vinegar.
- Add salt and pepper to taste.
- Pour the maple syrup mixture over the pieces of squash and mix well to ensure they are coated on all sides.
- Arrange the squash on a baking sheet and roast in a preheated oven at 375o F for about 30 minutes or until the tip of a knife can be easily inserted into the flesh.
Source : Encyclopédie des aliments