Ingredients

How to make it

  • 1) Halve the squash length-wise. Cut each half, separating the fat side from the smaller. Remove the seeds & strings.
  • 2) Rub the insides w/softened butter (generously). Season w/ S & P
  • 3) Roast @ 350. Skin-side DOWN..until fork tender. Cooking times vary but plan on a minimum of 80 minutes.
  • 4) This done. Remove squash flesh & mash (potato masher works just fine)
  • NOTES:
  • 1) YIELD: 3 cups
  • 2) Shells: use to flavor soups & stews

People Who Like This Dish 2
Reviews & Comments 1

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  • MissouriFarmWife 4 weeks ago
    This sounds quite good! I have made acorn squash like this also, since we prefer less sweet and more savory dishes.
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