Forget about the potatoes for a minute. How about a delicious baked acorn squash? This hardy winter vegetable is somewhat forgotten on most American tables. Light, buttery texture that smells slightly of maple syrup. This is a great addition to meals especially in the fall and winter. It may be a little heavy during the spring and summer. We just eat too many damn potatoes in this country! Where is the variety? Nature has provided many good root crops for us to choose from. I have been cycling them lately having finished up a good pile of local parsnips lately.
How do we prep this beauty? We cut ours in half, baked at 350 for about 40 minutes. After about 20 minutes we quartered it. After it’s finished, consider scooping out the seeds and peeling as you would an avocado. The skin should come off pretty easily if it’s done. This has great amounts of vitamin A among others in smaller amounts.
So put that sack of potatoes away for a week or two and start eating those winter squashes.