The Martlet

Nutritious, delicious and available from local growers, acorn squash is an essential part of any fall or winter diet, 100-mile or otherwise.

Like most other varieties of winter squash, acorn squash is most readily available from about September through November. It will keep for an extended period if stored like potatoes, in a cool, dry area.

Squash of any variety is high in fibre and potassium, an essential nutrient for heart health and kidney function. Acorn squash is especially excellent because of its sweet, slightly nutty flavour, and filling, meaty texture when cooked.

Leftovers from this recipe can be pureed to make soup, or eaten cold as lunch the next day.

BAKED ACORN SQUASH WITH APPLE

1 medium-sized acorn squash about 9 inches in length, halved lengthwise

1 diced apple, preferably a tart variety

5 ml (1 tsp) butter or olive oil

10 ml (2 tsp) brown sugar

Juice and pulp of one orange, or 10 ml (2 tsp) of pre-made orange juice

Scoop the seeds and pulp out of each acorn squash half. Mix diced apple, brown sugar and orange juice together. Pour half of the mixture into the hollow of each squash. Dab butter or a tiny bit of olive oil over the mixture.

To cook, place the squash facing up in a roasting or baking pan. Pour water into the pan until it is halfway up the squash rind. Cover the dish with tinfoil and bake at 350-400 F for approximately 25 minutes or until a fork goes into the squash flesh easily.

Set on a plate, sprinkle with salt and enjoy.