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Traditional Acorn Squash

Acorn Squash should be stored in a cool dark place.  Do not refrigerate.  As with all produce items, first wash and scrub outside of squash so that when cutting squash dirt does not get on the flesh.  Be careful when cutting raw squash—use a large, heavy knife, work slowly, gently rocking the knife or the squash while cutting.  With a spoon , scrape all seeds and strings from the center cavity.

Ingredients:
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

image from farmplate.com