It truly is amazing what happens when you bake, broil or microwave winter squash. It's sweet, hearty and delicious. Oh and the smell....I recently baked an acorn squash, and the smell was heavenly.
Now I know there are some of you out there, you know who you are, that are turning your nose up at my squash post. You don't like it. You never have. We'll I think you might like acorn squash, so give it a try. Think of it as a cousin to the pumpkin. And if you don't like pumpkin or pumpkin pie for that matter, then I really can't help you here and you should gloss over this post.
Cutting It
Now, the acorn squash as with other squash or pumpkins are a little challenging when it comes to getting to the inside goods. You'll need a sturdy knife to begin with. Try piercing it in a few places and cook in the microwave for 2 minutes. Let it stand for another few minutes and then cut it. Always cut stem to bottom rather than across the middle.
Open up the squash and scoop out the seeds. Get your kids to help you scoop out the insides. It's a fun way to get them involved in the process. (Save the seeds for later to bake like pumpkin seeds. Older kids will love cinnamon & sugar seeds and adults would love salt & cayenne pepper seeds on a salad).
Microwaving It
If you don't have much time, you can microwave your squash easily. Click here for a microwave recipe from the Food Network.
Baking It
Also, try Elise's recipe for Baked Acorn Squash. I haven't yet, but it sounds wonderful.
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