Maple-Roasted Acorn Squash: A Cozy, Healthful Winter Snack from Cleo Coyle #Vegetarian

Warm and buttery, dripping with maple syrup, this roasted acorn squash feels almost sinful to eat, yet there’s very little butter and maple syrup involved. Packed with nutrition and dietary fiber, it makes a wonderful "writer’s snack" for me on a chilly winter afternoon.

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If you would rather not use butter and/or maple syrup, then lightly coat the squash with a neutral-tasting oil (canola or vegetable oil or even coconut oil if you like coconut flavor). This will protect the flesh against the high heat. You can eat it naked or sprinkle it with your favorite seasonings—be they nutmeg and cinnamon or chili and cayenne pepper. Or try a bit of orange juice, which is also delicious. 

May you eat with joy and in good health! 

~ Cleo

         

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HOW TO PICK AN ACORN SQUASH

Your squash should feel heavy in the hand for its size. Green is the most common variety. The skin should be dark green and dull (not shiny)—partial orange on the green skin is fine, but overall it should be more green than orange. It should also be free of moldy spots, and the skin should feel hard and never soft or mushy. An acorn squash does not need to be refrigerated. Stored in cool, dark places, it can keep for a month or more.

WHY IS IT GOOD FOR YOU?

Winter Squash is a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese. Even the starch is healthy. In recent studies, it’s been shown to have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties. Read more here.

Cleo Coyle's 

Maple-Roasted Acorn Squash

Ingredients

1 Acorn Squash

1 Tablespoon butter or margarine (1/2 T. for each squash half)

1 Tablespoon pure maple syrup (1-1/2 teaspoons for each half)

Pinch of kosher salt or coarse sea salt (optional)

Baking or roasting pan or glass baking dish (pan should have high edges)

Directions:

Step 1 – Cut and clean squash: Preheat oven to 400° F. Cut squash in half lengthwise from stem to end, using the ribs as a guide (cut in line with the ribs and not across them). I cut the tough bottom off first, score it lightly and then move the knife around the scoring. That’s much easier than trying to force the knife through. With a spoon, scoop out the seeds and stringy innards. The seeds make a great snack (see end of recipe). 

Step 2 – Score and smear: Using a small knife, aggressively sore the insides of the squash halves in a checkerboard pattern. This simple step makes a big difference, allowing the butter and syrup to
better penetrate the flesh. 

Now gently smear the butter (1/2 T. for each half) over all exposed areas of the acorn flesh to protect it from the high heat. Drop the remaining butter into each cavity. (Optional – lightly sprinkle with coarse salt. For me, this makes a nice foil with the sweetness, but you can omit.) Drizzle 1 tsp. each of maple syrup around each cavity with the butter. Pour ½ teaspoon each into each cavity. Place these halves in a baking pan, as shown with the cut sides up.

Step 3 – Prep a water bath: The water is the magic key to the perfect roasting process with minimal butter and syrup, allowing the flesh to cook and caramelize without drying out or burning in your very hot oven. Add about 1/4 inch (or just a little less) of water to the bottom of your baking pan (which should have high sides) or glass baking dish.

Step 4 - Bake in your well pre-heated 400 degree F. oven for 1 hour. You may need to bake an additional 15 minutes or so, depending on your oven and the size of your squash and how many you cook at a time. Undercooking is the enemy here. You do not want a squash that has not cooked through and caramelized with that butter and maple syrup. So watch for the squash flesh to become very soft and the tops to become lightly browned (see my photos).

Step 5 – Spoon and serve: Remove the squash halves from the oven and spoon any visible syrup over the edges before serving.

Roasting the Seeds

Just like pumpkin seeds, the seeds from a winter squash are delicious and nutritious. Wash off the stringy goo from the squash innards and dry them well. Line a baking sheet with parchment paper or foil. Spread the seeds in a single layer. Salt them lightly if you like, and roast them right beside the acorn squash (at 400 degrees F.) for about 6 to 8 minutes. 

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Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
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Tired Day Linguini with Mushrooms

We all have our quick fixes for busy days when we're just too tired to cook. Unfortunately, our favorite takeout, the Chicken Bus (grilled chicken) has disappeared so I'm stuck whipping something up fast.

This particular quick fix can be as simple as you like. The basic ingredients are linguini, butter, garlic powder, and salt. You can see from the photo above that I sometimes now use it as the basis for a more rounded meal. Here it's being served with roasted shrimp and peas.

You'll note that I left the mushrooms and onion (gasp) out of the description! Shhh. It's definitely better with mushrooms and onion, but if you don't have any, the butter, salt, and powdered garlic will do the trick for a quick meal. Conversely, you can add your favorites. Peas, red pepper, leftover meat—almost anything can be mixed in.

Quick Linguini with Mushrooms
serves two

1/2 package linguini

3-4 tablespoons butter
1/4 - 1/2 teaspoon powdered garlic depending on taste
1/2 small onion, chopped or sliced (about 1/4 cup)
8 ounces of white or cremini mushrooms, sliced
salt
1/4 cup linguini water
shredded or grated Parmesan (optional)

Cook linguini according to directions. While it cooks, place butter in a skillet on medium-low heat and let it melt. Sprinkle the powdered garlic on it as it melts. Add the onion to the butter and let it cook while you slice the mushrooms. Add the mushrooms and toss to combine. Cook until they are soft. Salt to taste.

When the linguini is done, add 1/4 cup of the water from the linguini to the mushrooms to make a sauce. It will sizzle up. Drain the linguini and add enough linguini for two to the skillet with the mushrooms. Toss to coat the linguini. Sprinkle with Parmesan if you like.