HomeblogGolden Acorn Squash A yellow acorn squash appears in the veg patch. I don’t remember sowing Golden Acorn Squash this year. But I clearly did, or perhaps I bought a slightly more varied pack of seeds than I’d realised at a plant fair, because there in the middle of the pumpkin patch was a lovely bush full of those pretty little fruits. They’re a little bigger than two hands clenched together, and so I sliced their stem ends a little so that they could sit up, and cut the pointy blossom end top off, hollowed out the seeds, and roasted the squash at 200 degrees for 20 mins. Once the flesh was al dente, I wrapped the hollow in bacon that I’d cooked for two minutes, then poured an egg in, rested rosemary sprigs over the top, and returned to the oven for another 5-7 minutes until the egg was baked. The flesh of these Golden Acorn Squash is very nicely flavoursome: not as nutty as some, but soft and not bitter, which at this stage in the autumn where I’m still eating far too many courgettes and not enough fun squash is very welcome. I’m glad that these pitched up accidentally in the patch. Share this:Share Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Notify me of follow-up comments by email. Notify me of new posts by email.
