Written by Robbie Ferguson, on January 10, 2008

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Squash is just one of those dishes; you either like it or you hate it.  But nobody can deny the fact that it's [gulp] good for you.  It makes a nice side dish any time of year, and my Ultimate Acorn Squash is both easy and delicious--even to the hater.

Note: This recipe can be used for most any type of squash; experiment and find the flavour that suits you! 

Ingredients:

• 1 Acorn Squash
• 2 Tbsp golden yellow or brown sugar
• 3 tbsp butter, melted
• A pinch of sea salt (I prefer course grind) 

Directions:

Preheat your oven to 375°F

Wash your squash thoroughly under warm water. 

Cut the squash in half and remove the seeds and stringy stuff with a soup spoon.

Tip:  I keep a big bowl (the blue thing) on the counter and drop all compostable materials into it.  This way I'm not running back and forth to the composter under the sink, dripping goop everywhere as I go.  After I'm done prep, I just dump the entire bowl.

Pick a baking dish that is just big enough for the amount of squash you're cooking.

Add cold water to the bottom of the dish--just enough to cover the bottom with about 1/2 inch of water.

Add a few pinches of sea salt and fresh-cracked pepper to the water.  If you use pre-ground pepper, don't bother.  Get yourself a grinder with a nice peppercorn mix.  Until then, don't use pepper when you cook.

Place your squash, face down, in the water and pop into your preheated oven, uncovered.

Cook for 50 minutes, then carefully remove the squash from the hot dish with an egg flipper or fork, being mindful of the scorching-hot water.  Place skin-side down on your heat-resistent surface.

One of the nicest things about this cooking method is that the skin will easily peel right off the squash.  No having to scoop it out, all the while burning your hands.

Simply use a fork to assist you with grabbing hold of the rind, and carefully peel back the flesh of your squash.  It will come off easier than you expect, wasting nothing.

Now, roughly bash up the squash with your fork in a large-enough bowl.  You don't want moosh.  We want a soft, chunky mix.

Pour in your butter, a pinch of sea salt, and about a Tbsp of yellow or brown sugar.  Mix up with your fork.

Taste.

Add more sugar to taste. 

Published in : Recipes, Side Dishes