To celebrate National Acorn Squash Day, we found some simple recipes to enjoy:

Baked Acorn Squash-

1 Acorn Squash, Cut In 1/2

2 Tablespoons Brown Sugar

2 Tablespoons Butter, Softened

2 Tablespoons Maple Syrup

Salt

Freshly Ground Black Pepper

Preheat oven to 400 degrees F. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup, and add salt and pepper to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour; until the squash is tender when pierced with a fork. Serve 1 half per person.

Recipe courtesy The Food Network

 

Roasted Acorn Squash and Garlic Mashed

2 Acorn Squash, Halved Crosswise and Seeded

1Head Garlic, Wrapped in Foil

7 Tablespoons Unsalted Butter, Divided

1 Leek, Diced (White and Pale Green Parts Only)

1 Gala Apple, Cored and Diced Into 1/2-inch Pieces

1 Teaspoon Freshly Chopped Thyme Leave

Salt

 

Preheat the oven to 400 degrees F. Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn’t dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.

Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and sauté until crisp and tender, about 6 minutes. Season with salt, to taste.

Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek sauté.

Recipe courtesy The Food Network

 

Stuffed Acorn Squash

2 Acorn Squash

2 Tablespoons Butter

Salt and Pepper

1/2 Cup Couscous

1 Tablespoon Extra-virgin Olive Oil

1 Onion, Finely Chopped

3/4 Pound Ground Beef, Preferably Lean Chuck or Sirloin

1/2 Cup Chopped Walnuts, Toasted

1/4 Cup Dried Cranberries

Preheat oven to 400 degrees. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.

Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.

Recipe curtesy of the Food Network