Comments on: Roasted Acorn Squash

By: Bonnie @ Salad Craze

Bonnie @ Salad Craze — Mon, 22 Feb 2010 04:07:56 +0000

I always slice acorn squash into thin wedges and roast with olive oil and seasoning AND I always eat the skin. So good!!! And… no mishaps!

By: Adica

Adica — Wed, 09 Sep 2009 01:32:32 +0000

I made this last night, and it was great! My roommate and I loved it, and even our friend who doesn’t like squash much said he liked it. I even saved the seeds and toasted them later last night, and those are good too. Mmm… I had some of the leftovers today, and they were still good, once I heated them up again. Thanks!

By: Tomato Lady

Tomato Lady — Tue, 01 Sep 2009 03:16:29 +0000

Red Icculus–That sounds like what we do for the most part. The hardest bit of writing recipes for me is remembering what I did. How do you do your squash?

By: Red Icculus

Red Icculus — Tue, 01 Sep 2009 01:39:59 +0000

We don’t do recipes, we only improvisationally cook. I have had great luck with acorn, butternut and spaghetti squash based on general rules of thumb and observation. This recipe sounds great.

By: Karen

Karen — Thu, 27 Aug 2009 13:09:11 +0000

Thanks for the recipe, it sounds really good. I grew acorn squash for the first time this year and was wondering what to do with them all.

By: Handcrafter

Handcrafter — Thu, 27 Aug 2009 11:12:50 +0000

Good to know I’m not the only one with cumin issues.

By: Tomato Lady

Tomato Lady — Thu, 27 Aug 2009 04:55:33 +0000

Tanya Walton– Compared to summer squash it’s the texture that is different, more dense, less water content. The taste is sweeter, too, I think.
Adica–Craisins would be great, or chopped dried apricots or peaches, too.
Michelle–Yes, it’s got a mind of it’s own sometimes. I have a huge gourd vine and only one gourd. I keep looking for more, but that one may be it.
Kira–It was a nice surprise, especially since the squash I did plant didn’t do much!
Kimberly–Great! Glad you liked it!
Thea–Aha! Maybe that’s what happened. I’ll just keep chucking squash seeds in the compost and hope for the best.
lorrwill–Hope you like it!
katklaw–We may be a little on the fringe about this, but we love the skin. It ranges from tender to a little bit chewy, which I like, not a tough chewy, but a good chewy. It may be because the squash is relatively fresh, not long in storage. Of course we also eat sweet potatoes, skin and all, etc., so some people might think we’re a little crazy.

By: katklaw777

katklaw777 — Thu, 27 Aug 2009 03:51:36 +0000

Sounds delish, can’t wait to try it.
One question tho, I have never in my life heard of any one eating the skin of a winter squash(acorn, pumpkin, butternut etc.). I thought it was supposed to be completely in inedible! I have roasted squash with the skin on before, but we always remove it before eating, You really ate the skin with no mishaps??? Interesting!

By: lorrwill

lorrwill — Thu, 27 Aug 2009 02:12:43 +0000

YES!!!! Sounds absolutely heavenly. shanks for the recipe.

By: Thea

Thea — Thu, 27 Aug 2009 01:41:15 +0000

I have similar luck with squash. If I plant it there’s a good chance it won’t survive, but squash plants spring up all over where I didn’t plant them, and those thrive and bear well.