I was a picker eater as a child. I still am to a certain extent, but my dislikes have narrowed and intensified. For instance, when I was young I didn’t like acorn squash (or any squash for that matter). Now I only hate zucchini and summer squash. And I hate them.
The winter squashes I have developed a taste for, and acorn squash is no exception. My mom used to make acorn squash quite frequently when I was growing up. She doctored it heavily with butter and brown sugar so that I would eat it. I still think this is the best way to prepare it. Plus, you get to eat something sweet for dinner!
- 1-2 acorn squash
- 2 Tbsp. butter per squash half
- 2 Tbsp. brown sugar per squash half
- a handful of raisins per squash half
Step 1: Cut the acorn squash in half. Like all the other winter squashes, this is easier said than done, but usually you can muscle your way through it. Scoop the seeds and strings out and score the flesh a few times with the tip of a knife.
Step 2: After it has been in the oven for about 45 minutes, take the squash out. Rub the flesh with butter and put about 2 Tbsp. of butter in the center. Top the butter with brown sugar and raisins.
When the squash is done, it should be very tender and golden brown. The butter and brown sugar should be melted.
P.S. Did I do this right, mom?