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A taste of fall: acorn squash

acorn squashWhile I’m reluctant to let summer slip away, these cooler mornings creeping up on us have turned my thoughts to fall.

The acorn squash in my CSA box yesterday gave me my first taste of the approaching season. Its heady pumpkiny fragrance permeated the kitchen as I scooped the insides.

To accompany last night’s dinner, I simply roasted them with a sweet and tangy fig-balsamic vinegar, salt and fresh ginger. Once out of the oven, I topped them with a little sage from my garden and grated parmesan.

The leftover squash also made an appearance in today’s lunch. I added cubes of it to a quick arugula salad with toasted pine nuts, goat cheese and blackberries. I tossed the whole thing in a vinaigrette made from the same fig-balsamic-ginger mixture I brushed on the roasting squash. Pure fall. (Okay, except for maybe the blackberries).

Now I’m ready for pumpkin pie, apple cider and cranberry anything.

What are your favorite fall dishes?

–by Jenny Turknett, Food and More blog

5 comments Add your comment

Walter Little, Jr.

August 22nd, 2012
9:12 pm

I don’t know if you consider this a fall or winter dish — collard greens! To me there is nothing better than a big pot of collard greens (seasoned with smoke turkey wings), mac & cheese, and ox tails. :)


August 22nd, 2012
9:54 pm

The squash (and the salad) sound divine. I, too, enjoy the fall favorites. It seems their flavors are so concentrated, mature. After enjoying the bright, fresh offerings of Spring and Summer, fall is a good time to savor comfort foods.


August 22nd, 2012
10:31 pm

Sorry, but your recipe for acorn squash doesn’t sound appetizing to me. The best way to prepare acorn squash is to halve it and scoop out the insides. Then partially fill the cavities with a mixture of brown sugar and butter. Roast in preheated oven at 350 degrees for 45 minutes to an hour or more (depending on size of squash). It’s traditional and delicious.


August 22nd, 2012
11:36 pm

Parsnips. Not peak yet but my, oh my! My dad loved them and we would always have them through the fall, sauteed lightly with a little (real) butter. My son has gone on some version of the Paleo diet and I mentioned parsnips to him. Don’t know if they’re ‘kosher’ or not for Paleo, but he loved them as much as i do. Just smelling that distinctive aroma as they cooked brought back so many memories, but I believe they say aroma is one of the most powerful memory triggers. My dad is smiling, I just know it. :-)

If beets are considered a fall veggie, double me down!

Jenny Turknett

August 23rd, 2012
11:49 am

Edward, agreed!