my mom used to make this when i was a kid and i wanted to gag every time. seriously? who eats stuff like this? well, apprently i do. it's good people. really really good. too bad i didn't know this until a few years ago. so go to the grocery store, and pick out your very own acorn squash. it should feel heavy for its size, and be mostly green.use a big knife and cut it in half (it's hard).
now take a spoon,
and scoop out the insides. this always reminds me of scooping out pumpkins at halloween. it's disgusting. it smells bad. but in the end, isn't it worth it? no? well for squash it is. i promise.
clean it out. no stringy stuff allowed.
then place both halves open-side-down on a foil-lined cookie sheet, and bake in a 350* oven for 45 minutes.
then take the pan out and turn the squash over.
add 1/2 tbsp. butter and some salt and pepper. put it back in the oven for 15 more minutes.
then pull it out of the oven, and voila! you have a yummy acorn squash!
you can serve it just like this, or do it like my mom. my mom always served hers with creamed peas in the middle, so i do too. it's good, but it might turn some people off, so you don't have to do this part if you don't want to. but if you do, here's how you do it: get some frozen peas, however much you want, and put them in a pot with water over the top. add some salt, and boil them for 5 minutes. then pour off the water and add some milk and thickening (flour and water mixed together, like for gravy). not very much, it gets thick really fast. make sure it's hot, and then scoop into the middle of your squash.
now take your fork, and mix the yummy yellow stuff with your peas (or without, whatever). just get that yellow stuff mixed with the butter and salt and pepper. mmmmboy.
i like to serve acorn squash with my mom's pork chops (recipe to come).mmmmm. i'll say it again. mmmmmmmmm. one more time. MMMMMMMMM.
yes, i'm serious.
and scrape it clean. i can't resist getting every last bite of this stuff.
cut the squash in half, and clean out the insides. place halves open-side-down on a foil-lined pan and cook at 350* for 45 minutes. turn squash over, add 1/2 tbsp. butter and salt and pepper and continue cooking 15 more minutes. serve as is or with creamed peas.
1/2 package frozen peas, boiled with water and salt for 5 minutes. pour off water, add milk and thickening (not very much, it gets really thick really fast) and serve in the middle of the squash.