And by favorite ways I mean quick and simple enough even for the kids to help. I know Pinterest is lighting up with tons of autumnal squash recipes, but I've been wanting to share some of MY favorite ways to prepare them. I had an amazing opportunity to take a personal tour of Twin Ponds Farm in Howell last week, where I used the gorgeous landscape to brush up on my photography skills and pick some fresh acorn squash beauties (more about that tour soon.) My daughter is well into Nutcracker ballet rehearsals, Halloween costumes have been bought (so damn expensive!!) and I've been rummaging through farmers markets picking through all the precious fall vegetables. But, that hasn't stopped our family from being in full "Fall" mode. If you live in an area with Middle Eastern stores, check there.It's so warm here in NJ that it literally feels like summer. In my area, Whole Foods and several other grocery stores carry them. If you don’t have the time or inclination to seed a pomegranate by hand, the seeds are sold in small packages in the refrigerator section of some produce departments. Pomegranate juice stains, says the woman who foolishly wore a white t-shirt when seeding this pomegranate – lesson re-learned for the umpteenth time – arghhh! It is slightly tedious work, but not time consuming. The seeds sink, while any membrane that dislodges will float. I bought a whole pomegranate and pulled out the seeds cutting the pomegranate in half, then submerging each half in a bowl of cold water and separating the seeds from the membrane that holds them to the skin. Ground cardamom provides an exotic hint of spiciness, and the pomegranate seeds and chopped pistachios offer a crunchy finish.Įven with the microwaving to soften the squash before cutting, the preparation is a simple process – cut the squash, baste it with the glaze, roast it, and when it’s done, top with the pomegranate seeds and toasted, chopped pistachios. The flavor of the squash shines through, with a slightly sweet honey, maple syrup, and butter glaze. (Cut off the top and bottom, then microwave the squash for 3-4 minutes on high, then let it rest covered or in the microwave for another few minutes.) You still have to be careful, but it’s a lot easier than trying to halve it in its raw state. If you’re as accident-prone as I am, microwave the trimmed whole squash for a few minutes to soften it slightly before cutting the slices. The only trick to making these roasted acorn squash slices is cutting them without endangering yourself. From butternut squash layered into lasagna to stuffed Moroccan-style acorn squash halves, winter squash varieties have texture and flavor that keep me entranced through the months when fruit is sparse and I’ve long since tired of finding ways to make chard and other winter greens appealing.Īnd now I’ve found a way to turn acorn squash into lovely slices that are elegant enough to put on a buffet table, but easy enough to make for weeknight dinners. Honestly though, winter squashes are a lot more interesting. Stuffed, in ratatouille, grilled and even spiralized with pesto, they have a nice, clean taste. I love summer squash – zucchini, yellow squash, pattipan and all their cousins.
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