Content

• Ingredients
• Baked acorn pumpkin
• Microwaved Acorn Gourd
• Whipped acorn pumpkin
• Acorn pumpkin soup with apples and horseradish
• Steps
• Method 1 of 4: Baked Acorn Gourd
• Method 2 of 4: Microwaved Acorn Gourd
• Method 3 of 4: Whipped Acorn Gourd
• Method 4 of 4: Acorn Pumpkin Soup with Apples and Horseradish

Whether salty or sweet, acorn squash is a delicious and versatile vegetable. It goes very well with slightly sweet ingredients like brown sugar or molasses. Read this article to find out the different ways to cook this summer squash.

Ingredients

Baked acorn pumpkin

• 1 acorn squash
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 2 teaspoons maple syrup

Servings: 2-4 | Total cooking time: 1 hour and 30 minutes

Microwaved Acorn Gourd

• 1 acorn squash
• 4 teaspoons brown sugar
• Butter

Servings: 2-3 | Total cooking time: 20 minutes

Whipped acorn pumpkin

• 4 cups diced acorn squash, unpeeled
• ¼ teaspoon salt
• ¼ cups butter
• 1 tablespoon brown sugar
• ½ teaspoon ground nutmeg

Servings: 6 (sides) | Total Cooking Time: 30 minutes

Acorn pumpkin soup with apples and horseradish

• 3 acorn squash (approx. 1.3 kg)
• 3 1/2 cups chicken stock
• 1 1/2 cups apple cider
• 1 tablespoon freshly grated horseradish
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 Granny Smith apples (approx 450g)
• Juice of 1 lemon

Servings: 8 (sides) | Total cooking time: 75 minutes

Steps

Method 1 of 4: Baked Acorn Gourd

1. 1 Preheat oven to 200 degrees Celsius. On a cutting board, cut the pumpkin in half from the stem down
2. 2 Scrape out the seeds and stringy pieces from the center of each half. Place each side in a baking pan, skin side down.
   • Grease the skillet with oil or use a spray to prevent the pumpkin from sticking to the skillet.
3. 3 Spread ½ tablespoon butter over each pumpkin half. Sprinkle each half evenly with brown sugar and maple syrup.
4. 4 Bake in the oven for about an hour. The pumpkin should be very soft and the edges should be golden brown. Remove from oven and let stand before serving.

Method 2 of 4: Microwaved Acorn Gourd

1. 1 Place the pumpkin on a plate and microwave for 4 minutes. Remove the plate, turn the pumpkin over and microwave for another 4 minutes.
2. 2 Remove the pumpkin from the microwave. Use a large knife to cut it in half, from stem to end. Use a spoon to scoop out the seeds and fibrous parts from the center.
3. 3 Spread butter on each half. Sprinkle 2 teaspoons of brown sugar on each half.
4. 4 Microwave the pumpkin, skin side down, for another 3 minutes. Remove from microwave. Let cool and serve.

Method 3 of 4: Whipped Acorn Gourd

1. 1 Fill a large saucepan with water. Add pumpkin and bring to a boil. Reduce heat.
2. 2 Continue cooking for another 15 minutes. The pumpkin should be soft.
3. 3 Drain the water. On a cutting board, cut the skin of each pumpkin cube. Return to saucepan.
4. 4 Add butter, sugar and nutmeg. Mash with a fork and beat until smooth.

Method 4 of 4: Acorn Pumpkin Soup with Apples and Horseradish

1. 1 Preheat oven to 230 degrees Celsius.
2. 2 Cut the pumpkin in half lengthwise, remove the seeds and place on a baking sheet. Before placing the pumpkin on the baking sheet, make sure it is properly sprayed. Place the pumpkin, cut side down, on a baking sheet.
3. 3 Bake for 45 minutes or until soft and brown.
4. 4 In a large saucepan, combine chicken stock, apple cider, 1 teaspoon horseradish, salt and pepper. Bring ingredients to a boil.
5. 5 Scrape the pumpkin pulp from the rind and add to the chicken broth.
6. 6 Use a hand blender to puree the stock mixture. Make sure to knead all the large pieces of pumpkin.
   • Alternatively, if you don't have a hand blender, before adding the pumpkin to the stock mixture, place the pumpkin with 1 cup of the chicken stock mixture in a food processor. Mash until all large pieces are completely gone.
7. 7 Peel, remove the kernels and chop the apples.
8. 8 Add chopped apples, lemon juice, and leftover horseradish to a small bowl. Mix well.
9. 9 In a medium saucepan covered with the olive oil mixture, saute the chopped apple mixture until golden brown. Remove from heat as soon as golden brown appears.
10. 10 Serve the acorn squash soup with the apple mixture on top.
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