Since we were talking about making acorn squash the other day…and since healthy eating starts with a poem…naturally it is time for me to post my Acorn Squash poem. Drop this rhyme on your family the next time you make them acorn squash! It is from my book Poems on Fruits & Odes to Veggies – Where Healthy Eating Starts With a Poem.
The squirrel’s a brave and brazen sort
Who flies from tree to tree for sport
He hunts for acorns high and low
And saves them up for winter’s snow
When trees are bare, acorns no more
The squirrel comes up to my front door
As if to ask for food from me
“I took no acorns from your tree!”
For acorn’s not my favorite knosh
Unless it’s buttered acorn squash
On Thursday evening, April 18, I was one of the guest speakers at a Barnes & Noble book event best described as teaching the teachers how to use Poems on Fruits & Odes to Veggies in their classrooms. I shared a few recipes and one teacher was so intrigued with my Acorn Squash recipe that I promised to share it on my blog. Teacher, teacher, wherever you are, can you let me know if you found the recipe here? I would love to hear from you.
- Preheat oven to 400 degrees
- Cut Acorn Squash in half, lengthwise, stem to base. It has seeds (just like a pumpkin).
- Scoop out the seeds until you are left with a cavity only.
- Fill the cavity with 2 tablespoons of butter and 1 tablespoon of brown sugar.
- Place halves on baking sheet and pop into oven for 1 hour.
- Remove squash from oven and test for doneness. Fleshy part should be really soft (like the consistency of mashed potatoes) and tops should be a bit browned. If done let them cool a bit before using a fork to stir and mash the squash. You can eat it right out of the shell, or plate it up.