My mom suggested trying an acorn squash a while back and I was like, “what’s an acorn squash?” HA!
I’m not going to lie, I would see them in the grocery store and just think they were one of those festive gourds you see during the fall time.
Despite my hesitation at first, I gave it a try and… I’m hooked! I will actually sit down at night and eat an acorn squash instead of my normal “sweets” and I have no clue why because they’re really not similar. Seriously though, they are so satisfying.
You can cook these with brown sugar to make them sweet but I don’t think anything beats this simple butter and salt recipe. Acorn squashes are the perfect side or snack!
Step 1: Preheat your oven to 400 degrees.
Step 2: Wash your squash.
Step 3: Cut your squash in half. They are strong so you’ve got to put some muscle into it!
Step 4: Hallow out the halves, removing all of the seeds and most of the strings.
Step 5: Place the halves face down on a cookie sheet and add a small amount of water to surround the halves
Step 7: Bake for 45 minutes. Larger squashes may require a few more minutes but 45 usually does it for me!
Step 8: Remove from oven, flip squashes over (hallow side up) and put 1 TBS of butter in each half
Step 9: Return to oven and Broil for 3 minutes
Step 10: Remove from oven, salt to taste and enjoy! (You can scoop the squash out of their skins if you desire)
There is also a microwave option where you do the exact same thing (cut it in half, hallow, place face down with a little water) but you only have to microwave it for 8 minutes. Yes, this is the faster option and tastes really good too, but I like to avoid the microwave as much as possible. Either are delish though so do as you please!