Baked Acorn Squash
Squash in columnist's garden is a 'honey' of a surprise
Recently, to my dismay, I noticed some of the squash plants in the vegetable garden were suffering from powdery mildew. As I was investigating, I saw two out of 12 plants were completely free of any mildew. The leaves on these two squash plants were almost identical to some of the other plants; however, the developing fruits had a slightly different appearance -- very small and very round.
I since have harvested and enjoyed many yellow summer squash and plenty of zucchini. Recently, I picked my mystery squash and discovered that it is a type of acorn squash known as Honey Bear.
What a wonderful vegetable it is. The plants have remained free of powdery mildew. They are low-growing, reaching only slightly more than 2 feet tall and spreading to about 4 feet across. Their growth habit is very compact -- more like a bush than a vine -- making them great for a smaller garden. When ripe, the squash is a shiny, dark green and weighing not much more than 1 pound.
There are three squash on one plant and four squash on the other. I purchased the plants from a local garden center and planted them the third week of May, and now early in August I am enjoying their ripe fruits.
The squash was very easy to prepare. I simply cut it in half, scooped out the seeds, put a small pat of butter and a teaspoon of brown sugar in the center, then baked with a little bit of water in the bottom of the pan. Wow. The squash was delicious, with a fine-grained texture and very sweet flavor. Because it's small, it provided the perfect amount for two people to share, leaving nothing left over.
Honey Bear is considered a winter squash and is derived from the species Cucurbita pepo. I learned that it was developed at the University of New Hampshire in Durham, N.H., by Dr. Brent Loy and was an All-American Selection in 2009.
It is monoecious, meaning each plant bears separate male and female flowers. The male blossoms usually appear first, quickly followed by the female flowers. After pollination by bees or butterflies, the fruit develops at the base of the female blossom. It is a hybrid, so seeds saved from your squash will not produce plants true to the cultivar.
Because the plant's leaves are so mildew-resistant, they are relatively large, coarse and plentiful -- often obscuring the developing squash.
It is best to plant Honey Bear in a location with full sun and rich soil. These plants do very well in raised mounds because they love good drainage. With fertilization every two to three weeks, the plants might continue to produce squash until frost.
Baked Acorn Squash - News
I since have harvested and enjoyed many yellow summer squash and plenty of zucchini. Recently, I picked my mystery squash and discovered that it is a type of acorn squash known as Honey Bear. What a wonderful vegetable it is. The plants have remained
Other food products include baked potatoes with skin, split peas, cantaloupe, avocados, raisins and acorn squash. Some medications -- particularly statin drugs -- cause muscle cramping in some individuals. You don't indicate if you are on any
If you've ever had your own vegetable garden, you know that each veggie ripens on its own timetable, from your acorn squash to your zucchini. Your tomatoes ripen when your neighbors' do, and your zucchini do the same. If you have ever tried to give
Acorn Squash & Mozzarella Fresca, a great fall dish. Today I would make a few small changes in some of these recipes and would likely add a few more dishes, too. I'd like to do a winter squash, roasted garlic and caramelized onion lasagne,
Their new Beef Brisket Chili was unique and chock-full of tender brisket and large chunks of acorn squash, simmering in a smokey tomato base with a kick of cilantro and topped with avocado, jack cheese, red onion and sour cream.
Fall Dining at Fallen Leaf Lake | Stanford Sierra Blog
The mornings have been a little chillier these last few days signaling the start of fall is near. Autumn is a beautiful season at Fallen Leaf Lake with clear, bright blue skies, calm lake water, warm days and golden aspens. Chef Dave has put together tasty menus for our groups planning to visit during September, October and November. To complement our dinners, we serve an excellent selection of wines from Stanford affiliated wineries and vineyards .
During the fall expect seasonal soups to accompany your meal such as roasted acorn squash or vegetarian carrot ginger. For our mid-priced B dinner entrees, a few of Dave’s specialties include baked, stuffed chicken breast with risotto Milanese and fresh vegetables or a vegetarian choice of eggplant parmesan with fresh mozzarella and marinara.
C meal plan dinners are buffet service and include entree options such as grilled rock cod with herbs and lemon or baked chicken cordon bleu with herbed potatoes, fresh vegetables or spanakopita as a vegetarian entree choice.
Chef Dave creates menus in advance that we forward to the coordinator for each group. Dave is willing to modify the menus to suit the tastes and needs of the group.
BARBECUE SIDE DISH: acorn squash w quinoa raisin cashew pilaf
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