Do you like acorn squash?

Never cooked acorn squash? Know nothing about it....ITS GOOD FOR YOUR HEART!!!
Lindsey's random acorn blog....

ACORN SQUASH
The winter squash is a relative of the cucumber and the melon. The inner sweet fiber of the winter squash has seeds in the center. The trick to cooking this veggie is to soften the outside layer, so you are able to get to the sweet fiber. This fiber in "Ancient Times" was once a routine aspect of all diets, and for the most part has been driven out by processing and modern taste preferences. It is essential for digestion and has been found a preventive for various forms of cancer, lung disease and all around good health.The Vitamin A component is good for men's health as well as smokers. It's super good for your heart!! Acorn Squash is abundant in the nutrient beta-carotene. Huh? What does that mean? Oh....Beta-carotene prevents the oxidation of cholesterol in the vessels. Huh? OH!! No plaque developes in the vessels around your heart so that there is no restriction on the blood flow leading to the heart.


Baked Acorn Squash with Mustard and Honey
Recipe courtesy Sara Moulton

There are only 4 ingredients in this recipe (well, 6, if you count the salt and pepper), but it is a hit whenever I make it, an easy, tasty addition to a weeknight meal. Just remember to turn on the oven first thing when you get home. And be very careful when you cut the squash. If you don't really steady it, it's going to start rolling around on the counter, and the next thing you know you'll have cut yourself.

3 acorn squash, about 1 1/2 pounds each, stems cut off
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan. Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours. Note: Sandra Colling from Rochester, New York, called in one night on the show when I was making a dish with winter squash. She pointed out that anytime you have leftover cooked squash you can freeze it for future use. She suggested freezing it in muffin tins for easy single portions. I suggest that you could also turn the cooked squash puree into a soup by adding vegetable or chicken stock to thin, then topping it off with some homemade rye, pita, or Parmesan croutons.

Prep Time: 5 minutes Cook Time: 2 hours Yield: 6 servings