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cooking with brook l BY FOOD EDITOR BROOK HARLAN

Squash Any Doubt Your family will love this easy take on acorn squash. Winter squash doesn’t actually grow in the winter; it becomes ripe in late summer and early fall. Once ripe, the skin has thickened and the squash is ready to store for the long winter. There are many varieties of winter squash and they each have their own niche to fill. The most common are butternut, spaghetti and acorn. There are numerous other hybrid, heirloom and specialty winter squash. Butternut works great for utilizing the actual squash because there is a very small seed cavity to flesh ratio. Spaghetti squash has a unique flesh that shreds into spaghettilike strands. Once it’s baked, just drag a fork across it and then use as desired. Acorn squash has a large center cavity and is great for stuffing once the squash has been split, seeded and parcooked. ACORN SQUASH This dish can be served as an entrée or side — it will depend on the size of the acorn squash. A small squash could be cut in half and would work well; others may need to be cut into quarters or sixths. (No matter the size, scoop out the seeds when you cut it in half.) Acorn squash makes a great vessel to hold the stuffing, but it will not be edible if it is still raw. Make sure you season and cook the seeded squash most of the way before stuffing.



Inside Columbia Magazine November Issue