I cannot believe that I have gone most my life living in delicious autumn produce darkness. I had always heard about how wonderful the sweet, silky and aromatic orange garden squash varieties were, but I never felt like I needed to give them a try.
Then, I discovered my love for farmer's markets. Even when I don't buy anything, I love walking up and down the street on a slightly chilly day, the air smelling like fresh flowers and warm apple cider and countless green, red, orange, purple, brown and yellow fruit and vegetable items displayed for what looks like miles.
After one unusually long yet cheerful conversation with a State College farmer, I was guilt-fully suckered into purchasing a plump dark green and speckled orange acorn squash. I wasn’t planning on eating the odd-looking acorn shaped squash, I was just going to use it as an autumn decoration for my apartment. After dinner with a dear friend where she served up some delicious acorn squash, I decided to try my hand at cooking it.
That day was the beginning of my deep and soul-clenching obsession with autumn squash. I returned home eager to cut open the mystery fruit -- yes, squash is a fruit -- and give it a try. Even though it was orange, as fate would have it I had watched an hour of cooking shows earlier that morning and was feeling particularly inspired to turn my lousy college apartment kitchen into a set for the Food Network.
I cut the squash in half, scooped out the seeds and roasted the halves with a little olive oil, salt and pepper until tender. Although it looked out beautiful and smelled divine, I was still apprehensive to eat the foreign food product. However once I took a bite, I knew that I was in deep - my obsession with squash had already begun.
After google-ing and foodnetwork.com-ing countless recipes and getting friend recommendations, I determined that my favorite way to prepare and eat acorn squash is:
1 acorn Squash, halved
1 tsp. pumpkin pie spice
2 tsp. cinnamon-sugar
Cut the squash in half, scoop out the seeds, roast in the oven with olive oil, pumpkin pie spice and cinnamon-sugar at 350 degrees for 45-55 minutes, until tender. Add the Gorgonzola on top and bake for another 5 minutes. Serve and enjoy.
Delicious.
Acorn Squash, however, was only the gateway squash. Immediately I was hooked and it only lead to more squash recipe testing and tasting.
The next on the list was the spaghetti squash. I had always seen it thrown into the oven whole, as in not cut or prepped in any way, and I was amazed at this bizarre way to cook the bulky, large, oval and blandly pale yellow colored squash. After a quick Internet search I found the correct time and temperature to cook the squash whole -- 375 for one hour. It cooked well, but cutting it was difficult and there was more than one occasion where I feared for the livelihood of my fingers. So, like anyone in need of answers, I consulted eHow.com. They say that the best way to cut the squash is to wait for it to cool completely and then lay it on its side and work the tip of the knife through the center of the squash, slowly cut the squash length-wise making sure that the tip of the knife does not slip. This way, you are able to slice the squash, instead of impossibly trying to saw through it's difficult exterior.
Once in half, use a fork to shred the interior flesh of the squash and you'll get stringy squash pieces. Spaghetti squash is one of the least-flavorful of the squashes, so it's traditional to add sauces, meats and other veggie to it. Because of my desire to turn everything into a version of Mediterranean cuisine, I like mine with a little pesto, a little bit of halved cherry tomatoes and a little bit of parmesan cheese.
The final step of happiness came when my mom bought Butternut Squash ravioli and gave them to her up-scale food deprived college daughter, and they were unspeakably good. They were filled with Roicotta cheese, salt, pepper, pumpkin pie spice and the star of the show, Butternut squash. After they were boiled and covered with a browned butter sauce and a little sprinkle of cinnamon, they were good to go and OH so delicious!
The ever-so-satisfying taste of an autumn squash is one my (newly) favorite feelings in the world. There are countless ways to prepare these seasonal delights and undoubtedly a favorite squash recipe out there for everyone. Time is of these essence, as these squash varieties are only freshly available through early winter -- don't make my mistake and forgo the squash season because it looks weird, mushy and you don't have the slightest idea how to cook them. They are a simple, tasty and fresh fall food that is only harvested this time of year. Don't be afraid of them, get cooking!
