Acorn squash can easily be stored after being harvested for a couple months as long as it is in a cool dry place. Avoid the refrigerator or it can spoil or become mushy.
Cooking this particular squash is very easy and is great treat on cool fall evenings. You can prepare it for a savory meal but we tend to eat it more like a dessert with butter and brown sugar. In an effort cut out unnecessary fat and calories I have been trying to find different ways to get my sweet fix.
1. No matter how you choose to prepare your squash, start by washing the
outside to get any dirt or wax off.
2. Cut in half and scoop out seeds.
(I find that an ice cream scoop works best)
3. In a glass dish fill with water about 1/4 inch deep. Place halves cut side down.
4. Bake for about 40 minutes at 375 degrees or until tender. (To check to see if done stick with fork, if it goes into squash without resistance it is done.)
5. Scoop out meat of the squash from the outer skin.
6. Top one half of squash with one tablespoon of butter, one tablespoon of amber agave, 1/4 C raisins and a dusting of cinnamon.
Also try honey as an alternative to agave. My husband likes 2 tablespoons of butter and 2 tablespoons of brown sugar. The beauty of this dish is that it is unique to you!
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