Baked Acorn Squash

Last October 18th, I posted this photo of our fall acorn squash harvest:

We had 34 beautiful little acorn squashes which, I learned, would keep for up to 5 months if stored properly. The stem had to be cut to one inch long and the squashes had to be stored in a cool, dark, dry place. So I put them on some cardboard in the laundry room and covered them with brown paper bags.

Over the last few months, we have periodically had acorn squash with our dinner. As they ripen they turn a golden yellow color and become sweeter.

This is just about the easiest way to cook acorn squash. First cut the squash in half and cut the pointy end off the half with the point so that it will sit upright.

Then scoop out the seeds, put the 4 halves into a microwavable baking dish, and place 2 or 3 teaspoons of brown sugar in the center along with a bit of butter.

Add 2 tablespoons of water to the dish and cover it with a piece of wax paper.

Set the time on your microwave for 6 to 8 minutes. Check for tenderness at 6 minutes.

And voila! They come out tender, buttery and sweet.

The hardened peel of the acorn squash makes a very pretty serving bowl. Eat it right out of its peel with a spoon. Mmm-mm, good, and nutritious, too, full of fiber, vitamins and minerals.

"Acorn squash supplies valuable nutrients and minerals into the diet. It is very high in Vitamin A. Additionally, the winter squash provides, vitamin C, potassium, dietary fiber, manganese, folate, vitamin B complex, omega 3 fatty acids, copper and tryptophan. You might say the acorn squash is a perfect eatable item." -from The Incredible Health Value of Acorn Squash" by Maryanne