How To: Cook Acorn Squash

Every time I go to post a how to, I have to remind myself: someone, somewhere, truly doesn’t know how to cook this/do this/how long to roast this.

It may seem redundant to a lot of people reading this blog, but we all had to learn somehow.

So every time I go over a basic recipe or kitchen task, I am going to try and post it more. I know there are a few university kids reading my blog (other than the obvious ones I work with) and projects such as Kick the KD reminded me that there are so many people learning still, so many younger adults yearning for more knowledge in the kitchen. And hey, I can’t count the times I google things myself, but that’s just old age and a lack of memory kicking in.

One of the participants of Kick the KD, Ellen, actually has ME as their food blogger to read, how exciting is that!

So I guess I have to live up to the expectation that I know how to cook.  Eeep.

So the other night I made acorn squash.

It doesn’t get easier than this, cheaper, or a better way to sneak in a large serving of vegetables. The total cost at Superstore was about $1.45 a squash, each one serving two people.  Two! If my math serves me correctly, that makes each serving  about 73 cents. A very hearty serving, I might add.

You hear that, university kids? Seventy three cents. Split with a roomie.

You also need nothing but a little butter, salt and brown sugar if you want. Mike decided he liked his plain with butter and salt rather than brown sugar.

No one needs to guess which one my sweet tooth prefers.

Or my son. He ate two halves by himself, since my brother “doesn’t like squash”.

 

Ingredients Needed:

1 acorn squash per 2 people
1 tbsp butter per squash
1/2 tbsp brown sugar per squash
salt
pepper

Kick the tires and light the fires to 350 degrees.

Using a nice sharp knive, cleave those squash in half.

I totally just used the word cleave.

Awesome.

Clean out the seeds and stringy bits, so that it’s beautifully clean, like this.

 

Place cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook these facing up, but I find this way you end up with amazingly soft squash that hasn’t dried out in places or burnt in others. It cooks them uniformly.

 

 

Bake at 350 for 35-40 minutes, until they are soft. Remove them baking sheet from the oven and place on top of the stove. Turn on the broiler in your oven.

Take your butter and place in the center of each.

 

If you are going for sweet, add the brown sugar. Sprinkle with salt.

 

Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly and you end up with this:

a lovely, soft bowl of squash with a pool of sugary butter that you can eat with a spoon.

Almost as good as dessert and you get about 2 servings of vegetables in.

How To: Cook Acorn Squash
How to make acorn squash.
Author:
Recipe type: side dishes, vegetables,
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 acorn squash per 2 people
  • 1 tbsp butter per squash
  • ½ tbsp brown sugar per squash
  • salt
  • pepper
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. Using a nice sharp knive, cleave those squash in half.
  3. Clean out the seeds and stringy bits, so that it’s beautifully clean.
  4. Place cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook these facing up, but I find this way you end up with amazingly soft squash that hasn’t dried out in places or burnt in others. It cooks them uniformly.
  5. Bake at 350 for 35-40 minutes, until they are soft. Remove them baking sheet from the oven and place on top of the stove. Turn on the broiler in your oven.
  6. Take your butter and place in the center of each.
  7. If you are going for sweet, add the brown sugar. Sprinkle with salt.
  8. Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly and you end up with this:
  9. a lovely, soft bowl of squash with a pool of sugary butter that you can eat with a spoon.
  10. Almost as good as dessert and you get about 2 servings of vegetables in.

 

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