Exhibit B: Acorn Squash—shaped like an acorn, the rind is thick and dark green and the inside is a soft orange color that deepens when it is cooked. It has a very mild flavor, and the flesh is very similar in texture to sweet potato that is slightly undercooked. It keeps on the counter for a LONG time. As long as it is still firm and without mold you can cook it up! It is readily available at most supermarkets and farmer’s markets.
I have had this squash a variety of ways. When I think of fall squash, this is the one I picture on the plate—cut in half, bright orange and beautiful, drizzled with maple syrup and sprinkle with pecans. But this is also really great mashed into a puree as a side dish. It also makes this squash choice more friendly for those who do not like the consistency of plain squash. So here is a really easy recipe you can whip up in a flash!
Acorn Squash Puree
1 acorn squash
3 Tbsp maple syrup
¼ cup milk
1 Tbsp butter
Pinch of cinnamon
Brown sugar, to top with if desired
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and pulp. Score the squash with a knife into squares. Brush the squash with maple syrup. Bake for 45min to 60 minutes, until the squash is soft.
Scoop out the flesh into a glass bowl. With a handheld mixer or immersion blender puree the flesh with the remaining ingredients. You may need to add a bit more milk if it isn’t smoothing to your preference. Top with brown sugar and more butter if desired. This puree may also be frozen and would make a yummy baby food choice for your little one!