You Can Eat The Skin Acorn Squash

A few weeks ago we had dinner at Vin Rouge and I had a special appetizer of a backed acorn squash. Before that night I had only ever eaten the flesh of an acorn squash scooped out of the green and orange skin. That night, since I was eating outside in the dark, and the pieces of squash were covered in a sauce I just cut into it and took a bite of the whole thing. To my amazement it was delicious and totally edible. Had I been eating a acorn squash all wrong ‘lo these many years?  
A few weeks later I was at the Lakewood and saw a similar acorn squash on the menu. I tried theirs and although it was a different preparation, I ate the skin again and confirmed that yes, I had been wrong to skip the skin for the last fifty six years. I felt like some novice who scooped the soft part out of Brie, leaving the perfectly delicious and edible rind.
I wanted to make my own at home acorn squash to confirm my newly discovers knowledge. I didn’t want to make a calorie laden sauce like Vin Rouge and I couldn’t remember exactly what was on the Lakewood version so I improvised this one.
Acorn squash- washed with seeds and strings cleaned out of the center, cut into wedges

Ricotta salata cheese

Pomegranate seeds

Pumpkin seeds

Crunchy Fried onions- store bought, or homemade 


Lemon juice
Preheat the oven to 375°. Put the squash wedges in an oblong pan, sprinkle with salt and pepper and put in the oven for at least an hour. You want the squash to start to get brown and the green skin to be tender. Take the pan out of the oven and put a small bit of butter on each wedge and a tablespoon of ricotta salata crumbles on each slice and put back in the hot oven for ten more minutes.
To serve put a wedge on a plate and top with pomegranate, pumpkin seeds and fried onions.

Squeeze a bit of lemon juice over the whole thing. Eat every last bit. 

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