Comments on: Baked Acorn Squash http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/ Words on food and other pursuits by Anjuli Ayer Mon, 06 Feb 2012 13:41:56 +0000 hourly 1 http://wordpress.org/?v=3.0.5 By: Anjuli http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-94 Anjuli Tue, 14 Oct 2008 19:13:10 +0000 http://asmartmouth.com/?p=513#comment-94 Anna, thanks for the question! It inspired me to update the post with the above note. Anna, thanks for the question! It inspired me to update the post with the above note.

]]> By: Ana http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-90 Ana Mon, 13 Oct 2008 18:06:56 +0000 http://asmartmouth.com/?p=513#comment-90 The combination of spices that you suggested really helped make the squash much more flavorful. In your picture though, the squash has an orange colored skin. I could only find green ones, and some with a hint of orange. Are the green ones not ripe? and how can I get them to ripen if they are not? (in the past if I let them sit, they get all shriveled up) The combination of spices that you suggested really helped make the squash much more flavorful. In your picture though, the squash has an orange colored skin. I could only find green ones, and some with a hint of orange. Are the green ones not ripe? and how can I get them to ripen if they are not? (in the past if I let them sit, they get all shriveled up)

]]> By: Anjuli http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-36 Anjuli Thu, 02 Oct 2008 03:28:06 +0000 http://asmartmouth.com/?p=513#comment-36 Lydia: Nice. Yea, I'm trying different kinds, but so far I still like acorn squash the most. Lydia: Nice. Yea, I’m trying different kinds, but so far I still like acorn squash the most.

]]> By: Anjuli http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-35 Anjuli Thu, 02 Oct 2008 03:25:33 +0000 http://asmartmouth.com/?p=513#comment-35 Nate: I have not, but that sounds interesting. Any specifics on the preparation? Do you still use cinnamon, etc? Nate: I have not, but that sounds interesting. Any specifics on the preparation? Do you still use cinnamon, etc?

]]> By: Lydia H. http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-34 Lydia H. Wed, 01 Oct 2008 21:22:00 +0000 http://asmartmouth.com/?p=513#comment-34 MMMmmm...I made this to go with our Christmas dinner last year. I liked it so much I made it over and over. We have acorn squash constantly! MMMmmm…I made this to go with our Christmas dinner last year. I liked it so much I made it over and over. We have acorn squash constantly!

]]> By: Nate http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-33 Nate Wed, 01 Oct 2008 20:40:15 +0000 http://asmartmouth.com/?p=513#comment-33 okay, if there's one good thing about Fall, it's the squashes. I like the addition of cloves in this dish. Have you tried baking it with orange slices? okay, if there’s one good thing about Fall, it’s the squashes. I like the addition of cloves in this dish.

Have you tried baking it with orange slices?

]]> By: Anjuli http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-32 Anjuli Wed, 01 Oct 2008 16:10:26 +0000 http://asmartmouth.com/?p=513#comment-32 Hey Sara, nice catch! Exactly, the water is used to coat 1/2 inch of the bottom of the pan, and you sit the squash cut side up in the center of them. I used two 9" loaf pans for these. Good luck, and let me know how it turns out! Hey Sara, nice catch! Exactly, the water is used to coat 1/2 inch of the bottom of the pan, and you sit the squash cut side up in the center of them. I used two 9″ loaf pans for these.

Good luck, and let me know how it turns out!

]]> By: Sara http://blog.asmartmouth.com/2008/09/30/baked-acorn-squash/comment-page-1/#comment-31 Sara Wed, 01 Oct 2008 14:32:27 +0000 http://asmartmouth.com/?p=513#comment-31 Hello! Thank you for this great idea. I do have a question though: what do you mean by, "... and add 1/2 cover of water to the bottom..."? Do you add 1/2 *inch* (I'm guessing here) of water to the actual tray you are cooking the squash in, so the squash is directly in the water? Thank you so much for the clarification, I'm an amateur here. =) Hello! Thank you for this great idea. I do have a question though: what do you mean by, “… and add 1/2 cover of water to the bottom…”? Do you add 1/2 *inch* (I’m guessing here) of water to the actual tray you are cooking the squash in, so the squash is directly in the water? Thank you so much for the clarification, I’m an amateur here. =)

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