As a kid, I never ate squash. My mother relied heavily on bags of frozen vegetables, and fresh squash just wasn’t on the menu. Imagine the surprise of my adult self when I discovered that I actually liked it.
Acorn squash is plentiful, cheap and tasty. There are two primary cooking methods: baking and microwaving.
Heat oven to 375 degrees.
Cut squash in half and scoop out seeds. Brush with olive oil and place on a baking sheet, cut side down. Bake for 30 minutes or until squash is soft and can be easily pierced with a fork.
Cut squash in half and scoop out seeds. Place cut side down in a microwave-safe dish. Cover with plastic wrap. Microwave for 5 minutes, then check for doneness by piercing with a fork. Not done? Try three more minutes. Cooking times vary based on the size of the squash.
Allow squash to cool slightly for handling. Scoop out soft flesh and mash with the back of a spoon. Add 1/2 to 1 Tbsp butter, a pinch of nutmeg, a Tbsp of brown sugar, a pinch of kosher salt and freshly ground pepper to taste. Reheats easily in the microwave.