Acorn Squash (Baked)

I remember as a kid the first time I saw an acorn squash. It was mildly dangerous looking and hard as a brick. Later that night at dinner, there was something that looked a bit like sweet potato, but it had a drizzle of honey over it. There was no way anyone could have convinced me that was acorn squash and you could eat it. Happily, I reconciled the idea of a hard squash and a tasty food in fairly short order.

I have to admit, I still love introducing people to the wonder that is the acorn squash. My favorite method is just about as easy as it gets. Plan your dinner and assume everyone gets half a squash. It makes the math easy.

Chose a nice acorn squash and rinse it well. Now, with a good knife, cut it in half from tip to stem. Get a tablespoon and remove the seeds. If you have the space, dry the seeds then plant them. This squash is an easy one to grow.

Once you have the halves nice and clean, we are basically done. I told you this was easy. All we do know is add the finished flavor and bake. Personally, I am very partial to honey. Simply, put a tablespoon of honey into the squash, place squash halves in a baking dish with a bit of water in the bottom to prevent scorching and bake uncovered for thirty (30) minutes at 350 f. Just poke with a toothpick to confirm it baked nice and tender. Let it cool to an edible level and enjoy.

The number of variations for flavor are only limited by your palate. A few easy favorites are maple syrup, brown sugar, white sugar, nutmeg, cinnamon, and allspice. I know a few folks that even go with creole/Cajun and even blackening seasoning.

Serving is easy, it is already in its own bowl so plate up and enjoy.

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