The leaves aren’t changing quite yet, but the scene at the Union Square Greenmarket is starting to feel like fall. Rather than the abundance of summer melons and corn, the farmers’ tables are being filled with acorn squash, pumpkins and apples.
With the cold months around the corner, squash is one of those vegetables that everyone should know how to handle. It is filling, easy to find and even easier to cook. Pair it with anything from beef and chicken to delicate proteins such as lobster.
One of the more popular varieties is the acorn squash. It can easily be found in grocery stores, and at a vast majority of the vendors at the Greenmarket. Although the acorn squash gets it name from the nut, the colors can vary from dark green and a light golden yellow to almost white looking or multi-colored.
An easy way to prepare acorn squash is to cut it in half lengthwise and scoop out the seeds. Place the halves cut side down on a cookie sheet and bake at 350 degrees for 30 minutes, or until tender. Take the squash out of the oven and flip over. Fill the cavity where the seeds had been with butter and brown sugar. Bake for another 30 minutes and enjoy.