Here's why squash needs to be on our Thanksgiving tables
Squash is as American as apple pie, so why isn't this delicious, healthy, and versatile ingredient as prominent at our Thanksgiving tables?
There are so many varieties of winter squash that it's hard to pick a favorite. And though the chefs at The Culinary Institute of America haven't come to a consensus about which one is their favorite, this recipe for acorn squash with cranberry-orange compote might just end up being yours.
Acorn squash is a cousin to a wide range of hard-skinned squashes like butternut, pumpkin, kabocha and hubbard.
Each has its own unique qualities and uses, but the acorn stands out.
It is widely available, and you're likely to see its familiar acorn shape and orange and green skin in most grocery stores and fall farmers' markets.
It's easy to slice, and when cooked, its skin is tender, flavorful, and colorful — so no need to peel. Even better: Acorn squash contains half the calories of sweet potatoes and is rich in fiber and vitamins.
The flesh is sweet and nutty, with a buttery flavor that perfectly complements the tartness of the cranberry-orange compote. It is most commonly baked, or roasted, as in this recipe, and because of its small size and cuplike shape when halved, it can be filled with stuffings before being baked (a great Thanksgiving idea for the vegetarians in your life).
In addition, its seeds are perfect for roasting plain or seasoned, and can be enjoyed on their own as a cocktail snack or for a crunchy addition to your Thanksgiving salad.
• This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York. This recipe also can be found in The Culinary Institute of America's cookbook, “Cooking at Home.”