Something Pumpkin (Roasted Gold Acorn Squash)

Pumpkins are the greatest thing to see when Fall season comes around. A fleet of colors ranging from yellow to bright orange on the thin skin ribbed squash. There are so many different types of pumpkins. They are primarily classified as winter squash and the versatility of uses is endless.

Its hard skin and seeds are generally not consumed. It can be much sweeter, with a stronger flavor than other winter squash. The best time of the year to get the best flavor is choosing them in their peak season October.

How can you miss out on the calcium, iron, magnesium, potassium, protein, vitamin A, vitamin B6, and vitamin C it provides? There are unsaturated nutritional organic compounds that ultimately have a profound effect on growth and development. It aids in the maintenance of the immune system and vision. We certainly cannot overlook its high-water content of 92%.

Culinary Uses

Pumpkins are edible. There are similarities amongst the varieties, if it is considered a gourd, it is only for decorative purposes.

Skin

Pumpkins are rarely eaten raw. The skin is edible, yet it is often removed due to it being quite tough. If not removed it will ultimately lead to longer cooking time than the interior would need.

Flesh

The flesh or interior of the pumpkin is best prepared by roasting, sautéing, or steaming. Another marvelous way of use is to puree the pumpkin. It can then be added to drinks, soup, or used for filling a pie shell. Pumpkin puree is easily accessible in canned form, from the local market if you choose not to puree it yourself.

Seeds

The seeds are oval shaped and are often enclosed in a white husk. The seed itself will be a pale green. They can be roasted to deepen the flavor and enjoy as a snack. They make a great addition to salads. The seeds contain protein, mineral such as iron, magnesium, manganese, phosphorus, and zinc. Also, vitamins such as folate, niacin, and riboflavin.

The roasted seeds can be pressed to extract its inner oils. The oils will vary in color from crimson red to deep emerald, green, retaining a potent flavor. Pumpkin seed oil, a culinary specialty contains essential fatty acids which makes it great for creating salad dressings.

Traditional/Holiday

October is a month where you will see pumpkin being used in so many creative ways. Halloween is a holiday that you will see carved out pumpkins called jack-o-lanterns. The creativity of using pumpkin for décor and the simple to intricate craft is eye pleasing. The family and school trips to the pumpkin patch is a great way to have fun. It is refreshing to see the smiles amongst the faces of children and adults going pumpkin picking.

Another holiday is Thanksgiving Day you will be bound to see pumpkin pie amongst the table of many families celebrating the holiday. An all-time American traditional dessert that some people can’t get enough of, myself included.

Where to Buy

Whole pumpkins can be purchased from the local market such as “Sugar Pie Pumpkin” which are smaller and best for baking, they are about $1.99 each. Larger pumpkin may go for 99 cents a pound. There are pumpkin patches that you can attend, pay a fee of $20 sometimes more and leave with at least 2. They can be anywhere from 6 pounds to as large as 75 pounds.

Pumpkin seed can be purchased in a range of size from 5 oz. to 15 oz bags or plastic container for about $4 – $9.

Pumpkin seed oil range in variety of sizes. They can be anywhere from 8.4 fl. oz. to 12 fl. oz bottle, ranging from $14 – $16.

Deshian Garricks

Roasted Gold Acorn Squash

Gold Acorn Squash is slightly sweet with somewhat of a nutty flavor. Choosing to go with a substitute from a large pumpkin to smaller option depended on entertaining a small group of people or just enough leftover if it is just you. It is a cultivar of Cucurbita pepo. It has been determined to be a winter squash, but it can be harvested early, classifying as a summer squash. It is enriched with vitamins A, vitamin B, vitamin C, potassium, minerals, dietary fibers, and beta-carotene.

Print Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2

Course: Side Dish

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

  

• 1 gold acorn squash (approximately 3 oz.)
• 1 tsp extra-virgin olive oil

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Method

 

1. Preheat oven to 400°F (204°C). Using a chef knife or carving knife cut off the ended of the pumpkin and stand it up. This gives it some leverage for balance.
   
2. Cut down the middle and scoop out the seeds. Distribute oil evenly amongst the inside of both halves. Brush the inside and outside with oil.
   
3. Place cut side down onto parchment paper-lined baking sheet pan, insert into oven and bake for one hour. Fork should easily insert into skin once done.
   
4. Remove from oven and let cool for 15 minutes before removing the core from its skin.

Notes

• If you notice the inside of the pumpkin, it will look dry. A light coat of oil helps to seal in moisture.
• Often time I choose to discard the seeds because I do not have much use for them. But if you enjoy eating seeds, save them for roasting. They are a terrific addition to homemade trail mix or on top of a pumpkin muffin.