Alright, the FW and I had Acorn Squash tonight. No that’s not a code name… 
I have these two larger Squashs’…or Squashi that look like a fairly small version of a pumpkin.
Question is, do we make them the same as an Acorn?
Taste the same?
Can you put up a picture??
Brian….split and seed them, then lay them cut side down on a cookie sheet. Bake at 375 for about 45 minutes. Test with a fork…if the fork goes into the skin and squash without pushing hard it is done.
Scoop the sqaush out onto your plate and add a lump or two of butter and mash. S&P to taste. If you like, try a small spoon of brown sugar mashed in.
we end up with several different types of squash each year. We cook them all the same and most taste similar.
Thanks guys!
Tom…I like that idea.
Sorry Stu..no pic.
The wife does them in the microwave. She fork holes in them all the way around. Then she cook them for about 20 min. cut them in half, d-seeds them and then cleans the meat out of the shell. Butter, little pepper. Works for us.
i use about 6 kinds of squash around here and use the same cooking method as Tom on all of them. Split, clean, micro til forkable, spoon, butter, walnut, sugar/salt/pepper.
I find that on the summers and acorns i don’t need much sugar.
If it’s a wet year, i cook them cut down, dry year cut up. Average year, one up, one down.
Microwave does it in half the time as oven. Essential for dry years. Oven dries out pretty easily.
All the above, I will add that I cover the baking pan with tin foil and add a 1/2 cup of water to create steam and decrease cooking time.
We have a very small microwave or I would try that method.
BK, If those are dark green they could be Hubbard squash…YUM!
Hubbards are wonderful…
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Microwave does it in half the time as oven.
The FW is gun shy of the mic. Could be the eggs at Easter she was trying to cook…but that’s another story.
Do they taste the same in the mic as the oven? Close?
I know part of the experience is eating it out of the skin…but I can change, if I have to…I ‘spose. 
You guys and your pictures…
Above is what I’m looking to cook.
Below is what we had tonight…
glass cake sized pan, cut squash in 1/2, clean out the guts, shave a small amount of skin off the bottom so they don’t roll around in the pan, add about a 1/4 inch of water to the bottom, cover with plastic wrap, micro on high for about 10 minutes or till fork tender, add a little butter, brown sugar, salt and pepper, enjoy!
I do butternuts and acorns this way. Cut in half lengthways, scoop out seeds. Put in a large metal baking pan and add water to about 1-2 inch depth. Add a generous amount of butter where you scooped the seeds out. Bake @350 for 1 hour. I usually do 3 at a time when baking something like meatloaf, a beef roast, etc.
I hate those things can’t get tongue to like aftertaste bitter acrid weird alum like thing. Raised millions of butternuts for chicken feed before though.
looks like a pumpkin to me.
on the bright side, they will taste the same. BTDI.
and micro squash tasted just like oven squash. (unless you like burnt juice carmel taste…)
really, it DOES look like a pumpkin. Why do you think it’s a squash???
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looks like a pumpkin to me really, it DOES look like a pumpkin. Why do you think it’s a squash???
’cause the description next to the web page the photo was taken from says…
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Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and they have a long shelf life, so they’ve long been a staple in winter and spring, when other vegetables are harder to come by. Unlike summer squash, winter squash must be cooked. They’re usually baked or steamed, and then sometimes puréed. Select squash that are heavy for their size.
Wife and I eat a TON of squash every year. Have grown several varieties, and to me, that looks like a pie pumpkin to me. I think they all fall into the “winter squash” category. Id make a pumpkin pie outta those buggers! http://www.pickyourown.org/pumpkinpie.php
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Microwave does it in half the time as oven.
The FW is gun shy of the mic. Could be the eggs at Easter she was trying to cook…but that’s another story.
Do they taste the same in the mic as the oven? Close?
I know part of the experience is eating it out of the skin…but I can change, if I have to…I ‘spose.
We cook ours the same as Tom but we put the whole squash into the over a let cook for awhile before cutting it in half. It is much easier to cut a partially cooked squash in half.
Works for me. Maybe I just THOUGHT i was eating a pumpkin…
FWIW, I”ve got a WHITE squash here i’m thinking of cooking. If didn’t have the most conservative 7yo here, it would have been sliced and diced already…
Well, off to battery installation…
Here is what you do with the squash. Throw it in the garbage ASAP, and don’t open the lid again util the garbage man hauls it away!!!
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Here is what you do with the squash. Throw it in the garbage ASAP, and don’t open the lid again util the garbage man hauls it away!!!
I’m thinking that is the easies recipe I’ve hear so far.
It’s kinda funny. I never ate squash until my neighbor gave me one about 10 years ago. Tried it. Like it and been hooked ever since.
Squash soup is very good, and easy to make. Lots of recipes out there.
after reading this post last night I ran over to the store and bought a couple acorn squash, did them in the microwave, got my fix.
From the woman’s perspective here; I have done my squash in both the oven and the microwave.. To me I have no preference… We normally take 40-60 squash out of the garden a year, so a lot of time saved in the mic than baking in the oven.. When I cook mine in the oven, I cut em in half, scoop out the seeds, add 1-2Tbs of butter and a good Tbs of brown sugar… When I make it in the mic, I cut it, de-seed it, then cut the skin off, cube it put it in a glass bowl (make sure it’s mic safe), add a couple Tbs of butter and cover it with Press’N’Seal, most mics have a button for baked potatoes, I use that, if it needs more time, try a minute or two at a time, after it’s mashable, I add in brown sugar til I get to my desired taste, bout 1/4 cup for a butternut/buttercup… and add any extra butter if you wish… Enjoy!!
Thanks Jen!
I’m going to try the wave yet this winter.
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