Acorn Squash

Last winter we had some of my husband’s friends over for dinner and I served acorn squash. They had no idea what it was, but once they tried it, they loved it. I was grown and married before I ever ate acorn squash, and I realize I am probably not alone. There are probably a lot of folks out there who have never eaten it, much less prepared it. It’s really easy to make and it is delicious. Here is a little tutorial for acorn squash which I served along with one of our favorite casseroles, Poppy Seed Chicken Casserole and Seasoned Green Beans.

Wash enough squash for each person to have one half of a squash.

Slice each squash in half. The center will be filled with seeds similar to pumpkin seeds.

Using a spoon, scoop out the seeds and gunk from the center and dicard.

The cleaned squash should look like this.

In a pan large enough to fit all of the squash, pour just enough water to cover the bottom of the pan and place the squash upside down in the pan (not pictured). Cook in the microwave on high for several minutes until squash are tender but not mushy. Usually this takes 4-6 minutes but it will depend on the number of squash you are cooking and the strength of your microwave.

When the squash are tender, drain the water from the pan and turn the squash over. Place a pat of butter in the center of each half.

Sprinkle with cinnamon and brown sugar to taste.

Heat until butter is melted and the butter/cinnamon/sugar mixture is bubbly. Serve immediately. To eat, just scoop the flesh of the squash out with a spoon or fork (don’t eat the skin). It’s delicious!

Acorn Squash is shown here with Poppy Seed Chicken Casserole and Seasoned Green Beans.