![]() Place the acorns in a colander and run them under the tap for a minute or two to dislodge any loose dirt or hitchhiking bugs.Place them in a pot or bowl and fill it with water, then remove and dispose of any floating acorns, as they have likely gone bad. Give acorns a quick rinse in cool water.If you’re willing to wait, consider harvesting acorns this year and storing them in a cool, dry place until next fall, when they’ll be thoroughly dried and easier to work with. Green acorns are not yet mature and shouldn’t be used. When gathering acorns, look for brown, fully mature acorns that still have their caps, as those without caps are more susceptible to infestation by worms and other critters. Oak trees are easily identifiable-they’re the ones with all the acorns around them! Jokes aside, oaks have fairly distinctive leaves and bark look up which species of oak trees are common in your area to know exactly what signs to look for.Īcorns are typically harvested between September and November when they fall from the trees and become easily accessible to deer, squirrels, and resourceful humans. See more ideas below! Where and When to Find AcornsĪcorns come from oak trees, which can be found across North America. While most folks use acorns to make nutrient-rich, nutty-flavored flour, you can also eat acorns as roasted nuts (they are a lot like chestnuts). Also, why not? It’s fun to forage and try making something adventurous. And you’re done! Acorn squash: prepped! You pro, you.Plus, they have a wonderfully rich, nutty taste. Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.And that’s it! You’re done cutting squash. Cut each half in half again so that you have quarters. Once you’ve cut it in half, the squash will become much easier to work with. Work slowly and with focus-it’ll take a little elbow grease. Then, stand the acorn squash up on that cut end and slice it right down the middle. Slice! Start by cutting the top (the stem end) of the acorn squash off to give you a stable base.Get a kitchen towel damp, wring it out, and then place it under the board-it’ll help the board to stay put as you wrestle with the squash. You don’t want to deal with any slippage when cutting an acorn squash-you’ve got enough to focus on-so if your cutting board has a tendency to slip out from under you as you slice unwieldy things (as ours does) try slipping a damp towel underneath your cutting board. Safety first! Begin by stabilizing your cutting board.You’ll need two things to cut squash-confidence, and a good, sharp chef’s knife. Check for doneness by poking it with a fork-you want the fork to slide easily into the flesh of the steamy, roasted acorn squash. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400☏, for about 50 minutes.Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn. See below for more tips about how to cut squash. Split the squash! The hardest part of this whole recipe, and it’s not even that bad.But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. The one and only way to cook acorn squash is to roast it.
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