Acorn Squash
I do know what it is, but I don’t really know how to fix it. Any suggestions? Oh, I’m not a fan of Indian spice. (No curry, please.) I’d love to add this to my repertoire of limited recipes. 🙂 That being said, make sure the recipe doesn’t lie. You all know how I feel about lying recipes. 😀
Acorn Squash. Poke a few holes through the skin with a fork, stick in the oven for about an hour at 350. Pull out, cut in half, scoop out the seeds, place a pat of butter in the middle and serve. If your serving more guests, peel off skin, mash lightly, put in a bowl and serve with butter.
Thanks, Rhobin. I might add cinnamon to the butter. 😀 I’m a big fan of cinnamon. Does it have a nuttier flavor than butternut squash? Or is it about the same?
I grew these in a garden I had once. I cut them in half, cleaned out the center and baked them with a pat of butter and salt and pepper.
That sounds delicious, Rosanne. All of it does. Are they easy to grow?
I think it is the best tasting of the squashes, more intense flavor than the butternut; can’t describe it, but richer, like eating sunshine.