A friend of mine touted the deliciousness of acorn squash years ago. “Try acorn squash” sat dormant on my to-do list for a long time. This year in a my fall festiveness I picked up a golden acorn squash at the grocery store with high hopes of stuffing it like the picture you see below.
Maybe my mistake was buying a golden acorn squash (with orange skin) instead of the kind with green skin? The only kind of acorn squash at Ralphs that day was the golden ones, so that’s what I got. Moving on…
Feeling lazy, I thought I would skip the stuffed squash and try a sweeter roasting recipe. Cutting the thing in half took a lot of effort, if you have a saw you might consider using it. The sticker on it said to roast at 325 for 50 minutes and drizzle with honey. Seems easy enough, but since I have a crush on Paula Deen I went with this recipe.
I grilled chicken with Italian seasoning and made a salad to go with my squash. I waited patiently for it to perfect, imagining the sweet yet savory goodness I was about to embark on. I killed time (Leia was napping, obviously) by searching for other squash recipes, knowing I was going to love them.
Moment of truth. Squash comes out. Leia is throwing her pieces of chicken off the high chair. I quickly cut up some banana and heat up leftover pasta for her majesty. Now that it’s cooled slightly, I get a spoon and scoop out a bite. Hmm, it feels soft but looks a little stringy. I guess that’s normal, I mean it’s like a pumpkin right?
Nope. Not delicious. Not terrible. Just sort of bland (even with all that butter and sugar), too stringy, and somehow simultaneously mushy and hard. I gave some to Leia. She took a bite – didn’t spit it out but didn’t go for seconds.
Disappointed? Yes. I think my taste buds were expecting something more like a sweet potato. To be fair, I’m going to try again with a green skin one (even if that really makes no difference). I’d like to try something more savory this time.