In all of Pearlstone history, we’ve never been able to successfully grow winter squash. This is not for lack of trying, last year our plants looked great, and then all of a sudden they contracted some horrible disease and died before producing any fruit.
This year, something changed. I don’t know if it was our desperate pleading to the summer squash deities, something in the air, or maybe the billions of inches of rain we received this summer, but whatever it was, we are grateful. Our plants were massive and gorgeous. They produced and kept producing. The bugs never found them, they were unblemished, and we harvested over 200 pounds. And then they died. But that’s all in the cycle of annual plant life.
Once we harvested them, we cleaned them, and set them to cure for a couple of weeks, now they’re coming to your table. Enjoy!
The share was:
- Winter Squash
- Spinach or Tat Soi
- Hot Peppers
- Broccoli (Owings Mills)
Delicious Baked Acorn Squash
- 2 whole Acorn Squash
- Kosher Salt To Taste
- 2 Tablespoons Butter
- Tablespoons (to 3 Tablespoons) Brown Sugar
- Pure Maple Syrup
- Preheat oven to 400 degrees.
- Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.
- Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle squash with maple syrup.
- Pour 2 cups water in the bottom of the baking pan.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.
- In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.
- Serve on a platter and share with Aunt Winifred.