I hate it when I'm absent-minded. Earlier this week, I put together my grocery list, on it was butternut squash. I've never prepared it myself, but I love butternut squash ravioli. I have a recipe that calls for it, so I figured I'd give it a whirl.
Tuesday I did my grocery shopping and picked up "butternut squash" and crossed it off my list. It wasn't until last night I realized I bought acorn squash, not butternut. What a dope I am. I have no clue what to do with this acorn squash. I'm not even sure I like it. I recall my grandma making it when I was a child, but I didn't like any veggies she made - it was all mush.
The directions on the sticker say to bake it with butter and brown sugar. That seems to be the most popular preparation, I've searched recipes and the majority are some variation of that. Since we're watching fat and calories. I don't really want to go the soaked in butter route. Plus, I generally prefer savory to sweet so I'm not sure I'd dig the brown sugar and/or cinnamon, nutmeg combo.
I did find two possible recipes from cooking light: Winter Vegetable Soup and Maple-Roasted Acorn Squash. So, it's likely I'll go with one of those. Unless someone has another suggestion...
6 comments:
If you like curry you will like this recipe it is my favorite way to have butternut squash http://www.cooks.com/rec/view/0,1730,158188-249203,00.html
it sounds good, thanks.
I substitute acorn & butternut squash for each other all the time--similar flavors and baking times. I'm sure you can use the acorn in your ravioli! When winter squash on sale here in the fall (butternut, acorn, hubbard, etc), I buy a ton, bake it all, then scrape & freeze the flesh to use throughout the winter. My favorite recipe is Giada's squash lasagna--I'll find the recipe and post for you.
I make this recipe all the time--and I use a mix of squashes quite frequently. It also freezes really well!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe/index.html
I thought butternut was sweeter than acorn, I didn't realize they could be subbed so easily. I haven't done anything with it, yet. I'll check out that recipe. Thanks!
The flavors will probably be somewhat different (and the flesh can be different colors) but I guess I am not enough of a squash afficianado to notice a difference when used in recipes, especially if blended.
Post a Comment