mk. 23. okay i’m always making baked squash of some kind and it’s never 100% there. tonight i had kind of a drier acorn squash, so i made up this “recipe” and it turned out DELICIOUS. it does require being pretty involved with cooking the whole time, so i wouldn’t recommend it if you’re trying to multitask.
-mk’s multi-step sweet acorn squash procedure-
preheat the oven to 375. halve the squash; save the seeds for later and throw out the stringy guts. you will need to have butter or cooking oil and applesauce.
(you can roast the seeds at the same time as you’re cooking the squash, just coat them in cooking oil and throw them in the oven for the first ten minutes. add salt and seasonings of your choice.)
FIRST STEP: place the squash upside down (flat side down) on a cooking tray and bake for ten minutes. this keeps it from drying out.
SECOND STEP: melt just a little bit of butter. take the squash out of the oven and flip it back over so that it’s right side up again, and drizzle the melted butter on top. you can probably use oil on this step instead of butter. make sure it’s pretty evenly coated, then throw it back in the oven that way for five minutes.
THIRD STEP: take the squash back out and coat it again, this time with a fairly generous amount of applesauce. i used a spoonful for each half. i also used cinnamon applesauce because obviously, that is the best choice to make here. make sure this is evenly coated too, then throw it back in the oven for ten minutes.
FOURTH STEP: okay, take the squash out yet again. the applesauce should now be a little bit soaked into the squash, so you can flip both halves upside down like in the first step without making a mess. cook the squash upside down for another twenty minutes or so.
FIFTH STEP: eat it! i went with a quinoa/roasted seeds/mixed nuts/cranberry stuffing, but you do what you want.
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