Many of our members are well seasoned with the variety of vegetables that come throughout the year and have a plethora of recipes to call upon the moment kale drops or when the first acorn squash of the season comes in. Today’s post is all about what to do with that hard-shelled little squash if you haven’t seen one before or dared to cut one open.
1 acorn squash
2 tbsp butter
Minced garlic, to taste (1 – 2 tsp is a good start)
Salt to taste
Preheat oven to 400. Trim top and bottom of squash then stand on end. Cut squash in half through trimmed ends, remove seeds. Treat pan in desired fashion to prevent squash from sticking. Place squash halves face down (seed side) on baking sheet and place in the oven for 30 minutes. Remove squash, flip over, and fill the seed holes with butter and garlic. Season with salt and pepper. Bake another 20 minutes, or until tender. Serve as a side dish or as a simple, satisfying fall harvest dinner for one.