Acorn Squash Kugel

Before we get started, a little background on this recipe.

We’ll be using a traditional oven bake, but many people do cheat with a microwave. Other cooking options include sauteeing or steaming.

You may be wondering, can the seeds be eaten? Yes! But toasting them first is a good idea.

Squash is not as rich in beta-carotene as other winter squashes but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

What you’ll need…

Acorn Squash Kugel

• 1 box frozen squash
• 1/2 cup sugar
• ½ c flour
• 4 eggs
• 1 tsp vanilla
• ¼ c melted margarine
• 2 ½ c non-dairy whipping cream

Pour ingredients into one bowl—mix well and pour into tin. Cook for 45 min at 350 degrees

Serves 8-10 people

Growing Acorn Squash

Acorn squash is very easy to grow. Seeds are started after the danger of frost is past and the soil is warm. Transplanting should take place about 3 to 4 weeks before the predicted last frost date. In one method, seeds directly sown are placed one inch deep, 5 to 6 to a hill, where hills are separated by 6 feet in all directions.

About 85 days after germination, acorn squash is ready for harvest. Curing takes seven to ten days in a sheltered area outside or a warm dry place (like a storage space) protected from frost. The curing process helps the fruit keep longer before spoiling.

As with other squash varieties, the acorn squash vine makes yellow trumpet flowers that are edible. Tops about three inches from the end are also edible and they are one of the most common vegetables in the Philippines (as greens).

Experimenting with the recipe

I do like to experiment and encourage you to do so as well. You may consider adding a few shakes of nutmeg or cinnamon. And if you want a more pumpkin pie taste, add a modest amount of brown sugar. I have found that people who do not generally like squash become converts when the taste resembles pumpkin pie. So if you have finicky eaters, give this a try.