Best Acorn Squash Recipe You’ll Ever Find
December 10th, 2012 | Author: Alysha
Working hard and playing hard is the motto in advertising. This past week was a testament to that. Thankfully I got to let lose over the weekend by hanging out with my BFF Hillary and spending time with Tristy (aka Tristan).
I figured 8 months was a long enough wait before his first baking session. This kid is going to be a prodigy in the kitchen if I have anything to say about it.
We started his lesson with a boxed cake mix. I use the term “lesson” loosely. It pretty much included Baby T in his high chair banging the measuring cups and grabbing an NSYNC magnet off the fridge (why my mother has kept that for so long, I have no idea). Still, he loved the cake. So I think this is promising.
Last night I tested a recipe for an article I’m working on for the paper. For a side dish, I made roasted acorn squash.
Best acorn squash ever.
In our house, our squash runneth over. Literally. Oliver was almost plummeted by some of the squash that fell off the counter last week. The truth is, I’ve hit a rut, which is why that squash pile isn’t getting any smaller.
I’ve already made Butternut Squash Mac and Cheese, Butternut Squash and Goat Cheese Gnocchi, Butternut Squash Soup and Roasted Butternut Squash Salad. With so many squash recipes under my belt this year, I have finally figured out what makes squash taste great.
Mascarpone and fig jam.
I’m pretty much convinced that mascarpone is one of the best foods ever created. Schmear some on a quick bread and you’ll be kicking yourself for not trying it sooner. Dolloping a bit on top of squash gives it creamy texture that makes the squash melt in your mouth. The jig jam offers some added sweetness plus a hint of fruit flavor.
Although this is the least glamorous thing you’ll ever eat (hence no picture), it is by far one of the best ways you can prepare squash.
Roasted Acorn Squash with Mascarpone and fig Jam
Serves 6 side dishes or 3 main servings
- 1 Acorn squash
- 2 tablespoons butter (I used Brummel and Brown)
- Cinnamon sugar, to taste
- 6 tablespoons mascarpone
- 6 teaspoons fig jam
Preheat oven to 400°F. Using a knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
Coat the inside of each half with 2 teaspoons of butter. Sprinkle a tiny bit of cinnamon sugar on top. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool a little before serving. Spoon out the flesh and mix in mascarpone and fig jam. Serve.
Giveaway!
I can’t believe how fast the time has gone, but I’m celebrating my 2-year blogiversary on Wednesday! To celebrate, I’ll be giving away something extra special that any cook would die to have. I left a hint in this post. Can you guess what it is?
Posted in 
My guess is winter squash :)
Karis’ Kitchen recently posted..MKEfoodies Holiday Bake Sale
HA! Do you know how expensive that would be to ship? LOL
Alysha @ Shesontherun recently posted..Best Acorn Squash Recipe You’ll Ever Find
Wow, that is a LOT of squash. I am a big squash fan but have not been great about cooking them up this winter! I love the picture of your BFF’s Baby. I get to spend time with my BFF and her kids sometimes and I LOVE it!
Luv What YOu Do recently posted..Cream Cheese Spritz Cookies
My BFF would be laughing her head off. That’s my sister’s baby :)
Alysha @ Shesontherun recently posted..Best Acorn Squash Recipe You’ll Ever Find
That’s an impressive haul of squash! I never buy any because I hate to cut it! Do you have any tips?
Are you giving away that NSYNC magnet? Or Olivier? Both would be awesome gifts!! :D
Alex @ Brain, Body, Because recently posted..Dinosaurs at the symphony.
I make Brenton cut it :) I would definitely sever a finger if I tried. I actually get really stressed out. You can try peeling it before cutting into it. That helps for butternut squash.
Alysha @ Shesontherun recently posted..Best Acorn Squash Recipe You’ll Ever Find
I mean can anything go wrong with melted butter? sounds delicious
Alex @ therunwithin recently posted..#freEDom: Sit Right Down
I would say no :)
Alysha recently posted..Best Acorn Squash Recipe You’ll Ever Find
Yummy!! You already posted the giveaway so I won’t guess, but this sounds amazing. Great idea to add jam! I wonder if I could make some from the frozen figs we have left from our tree’s crops this summer!
Carol @ Lucky Zucca recently posted..Red Velvet Cheesecake Cookies
I’m so jealous of your frozen figs. I’ve only ever had dried!
Alysha @ Shesontherun recently posted..2 year Blogiversary! + William Bounds Giveaway
Sounds delicious! Cooking squash is super intimidating to me, but your recipe sounds nice and easy :)
Sun recently posted..I’m Running for Oiselle!
It’s not any more intimidating than running a marathon :)
Alysha @ Shesontherun recently posted..2 year Blogiversary! + William Bounds Giveaway
[...] squash is where it’s at. This season, I’ve made Roasted Butternut Squash Salad, Roasted Acorn Squash with Mascarpone and Fig Jam, and my favorite: Butternut Squash and Goat Cheese [...]