Acorn Squash: Part deux in three parts.

Now that you are on a first name basis with Acorn Squash (and keep in mind, our acorn squash stands in for winter squashes in general, I chose an acorn squash because my guess is that you have seen it before many times and were just too shy to introduce yourself), let’s get started with preparation.

Preheat the oven to 375 degrees. We are about to bake/steam. Make sure your rack is about two thirds up from the bottom and find your oven mitts and a baking dish that will hold both halves of your squash.

Wash your squash!!! Don’t be afraid to go after it with a brush and give it a good scrub. This is your moment to take charge.

Cut in half from just below the stem to pointy end (don’t attempt to cut the stem, your knife will never forgive you). This is actually the most difficult part of the whole operation. Almost by definition, out winter squash pals are thick skinned and will put up a good fight. Be prepared with a cleaver and mallet or pop it in the oven (375 degrees) until soft and more yielding. OR… and I just recently tried this, pop it in the microwave for about a minute on high (just to be safe, use a sharp fork and score a few holes along the line where you plan on cutting). Not soft enough? Try another 30 seconds… keep doing this bit by bit (we are trying to avoid a microwave explosion). Either oven method will make cutting the squash easier (or even possible… this really is the most challenging part of the whole squash experience).

Do you have two halves? Great! Now scrap out the seeds and stringy bits.

Rub the cut surface with some oil (any neutral flavored oil will do the trick), and place cut side down in a baking dish.

Add about 1/2 inch of water and using your mitts, carefully place in the oven. Bake until soft. This should take about 30 minutes. The water will have evaporated and the bottom will have begun to color.

That’s it. Done! You did it! (don't forget your mitts and place the very hot dish on something that can take it) Now all you have to do it add a little butter, salt and pepper…. Or…. A bit of maple syrup, honey or brown sugar… and perhaps a dash of cinnamon or nutmeg. Anything goes.

Here’s a link to a web site that may not have the charm of this entry ;) but has a boatload of squash information.