Ever wondered what to do with one of these?
I’ve got the perfect, slow-baked solution. You’ll need:
1 acorn squash for two servings
some butter (your choice)
Cut it in half – you’ll need a big knife – the shell is really tough. Scoop the seeds out with a spoon and put some butter in the hole. Put some water in the bottom of the pan – this helps steam the squash in the oven.
Chop the apple into small pieces and put them into the hole. Generously sprinkle with cinnamon.
Bake them slowly in the oven at around 325 degrees. When the squash is soft all the way through, it’s ready.
You can toss the apples with sugar and cinnamon, if you like, but I like it without the sugar. I’ve tried adding raisins and that’s nice too.