I have never had winter squash ripen so early before. I could hardly believe it, so I just had to test them out for dinner. Yes, they really are ready!
These are acorn squash. (I have not tried the ripe looking butternut squash from the garden yet.) My favorite way to have acorn squash is roasted, with the cups filled with butter and brown sugar.
Every year, I forget how hard it is to cut into them! I should get a power saw, just for squashes ;)
You initially roast them in a 400 degree oven, cut side down in a baking dish with a small amount of water added to it. After 30 minutes, you pour off any remaining water, turn the cups right side up and put a little brown sugar and butter in each. They go back into the oven until they are tender, but be sure to check them every 10 minutes or so and baste them.
The size determines the remaining cooking time once the sugar and butter are added. These took about 45 minutes. Here's one ready to eat.
Even though there are quite a few ripe squashes, many of the vines are still going strong. There are numerous squashes at various growing stages and the vines even continue to set more fruits.
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4 comments:
So are these a dessert, or a vegetable?? They look nice either way!!
That looks really good! I have to admit I don't think I've ever eaten winter squash. It almost sounds like a sweet potato, in a way! Yum.
Yikes! It seems so early to see those. My mom used to bake them in fall.
Thanks for sharing your photos with us!
I love all kinds of squash, especially the winter varieties. They can be a bear to cut. I pierce them and put them in the microwave for a bit prior to baking to make the job easier.
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