For weeks Steve Rosazza has been delivering some very delicious acorn squash. This variety, along with Butternut, Spaghetti, and Festival, are just some of the winter squash available locally at Wolff’s.
Years ago, while working on a small farm in Baltimore, I had the opportunity to cook lots of squash. A heavy bumper crop made them inexpensive and plentiful. Therefore, I enjoyed them for breakfast, lunch, and dinner.
I can testify to their versatility in the kitchen. Cut them in half and roast them in the oven. Carve out their flesh and boil them. Steam them and shred their flesh with a fork. It really doesn’t matter. All of these methods will yield a sweet, creamy texture that welcomes all manner of seasonings.
I enjoy drenching my roasted Festival squash with sage butter. Drizzling a little maple syrup on a deeply roasted Butternut squash makes an incredibly easy and incredibly tasty side. Spices such as cinnamon, nutmeg, allspice, and cloves complement their flavor profile. Use curry for an exotic flare. Or, just dash them with salt and pepper for a savory elegance.
Your kids will like them, too. As a parent of an increasingly picky eater, I will resort to any kind of trickery. Go ahead. Drizzle a little syrup on them for breakfast. It’s better than the Halloween candy you gave them yesterday…