• 1 Acorn Squash cut in half and seeds removed
  • 2 Tablespoons butter
  • 1 Tablespoon brown sugar
  • Or
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt

If you live in Idaho, there is rarely a meal that doesn’t have meat and potatoes.  It is kind of un-American if we don’t.  Tofu is a swear word and corn is considered the vegetable of choice.  However, I grew up in a family that tried and loved all kinds of different foods.  Our family meals were well-rounded and still usually included meat, potatoes, and a vegetable, but we often had unique ingredients that made those traditional favorites a bit untraditional.  I still cook like most of my country neighbors with meat, starch, and vegies, but I enjoy mixing it up just a bit with a perfect side dish for just about any main dish.

My acorn squash is a versatile dish.  It can be made sweet or savory and sometimes I will do one of each and then divide them up.  This squash is usually available year round and has a mild and nutty flavor that is perfect when married with a steak, fish, even a casserole.

Acorn squash may seem a bit intimidating in the store, with their tough outer rind and unique shape, but they are simple to make and can be substituted for potatoes or a vegetable.