Cooking with Bwog: Fall Favorites

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Halloween is over, and that means only one thing: time to start preparing for Thanksgiving. If you’ve got the cold-weather blues, this recipe for spicy-sweet squash will warm you right up!

Sweet and Savory Acorn Squash


  • 1 acorn squash

For sweet side:

  • butter
  • brown sugar
  • cinnamon

For spicy side:

  • olive oil
  • chili powder
  • curry powder
  • salt and pepper

Preheat oven to 375. Cut the acorn squash in half and scrape out the seeds. Place cut side down on a foil-lined baking sheet, and bake for 30 minutes. Flip, and season sweet and savory sides with oil or butter, then spices. Bake 10 minutes. Serve with a spoon to scoop out the squash from the skin.

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  1. Nouveau Chef / Doesn't Speak French/ Don't judge?

    If I hate gourds, can I do this with a sweet potato or yam? Also, can someone please tell me what the difference between the two is?

    • AY  

      Yes, you can make it with a sweet potato/ could probably make it with any kind of gourd/winter squash/tuber, actually. Sweet potatoes are orangey-pinkish colored potatoes. Sweet potatoes aren't that sweet. Yams, on the other hand, are. They are also higher in moisture compared to sweet potatoes and grow to be much much longer. They also have a brown or black color.

  2. Van Owen

    I have a sweet and savory squash, so would you massage my gourd? Oh, come over and I'll show you the difference between a sweet potato and a yam.

  3. Anonymous

    You would probably suck at stabbing someone.

  4. SEAS '13  

    Steaming actually gives acorn squash a softer texture, although it takes longer.

    Fill rectangular pyrex container 1/4 the way with water, place both halves face-down in the water, cook in the oven at 450 degrees until the shells are somewhat soft when you poke them (gently). Remove squash, pour out the water *carefully* and add pats of butter and brown sugar to each half. So tasty.


    Thats my scarf BRAH.

  6. lazy chef  

    put a layer of foil on your baking sheet before using it to avoid having to wash off the gnarly burned-on stuff that results from roasting vegetables. in fact, i always put foil on my baking sheet before using it so that I never have to deal with washing (especially useful when living with the notoriously tiny Broadway sinks)

    • bea

      thanks for pointing this out! i usually do use foil, too. i felt super stupid for forgetting, and then permanently burning my baking sheet and then posting a video of it online... but oh well!

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