of hot water. Process until smooth. You can also season it and serve it as a side dish.

Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike. Bake 5-10 minutes longer or until tender. Place squash on cookie sheet pan and bake for 60 minutes till tender and caramelized. Place squash cut side down in a 15x10x1-in. Preparation. Drain water from pan; turn squash cut side up. Enjoy these acorn squash recipes all through fall and winter. Carefully scoop out squash; add to food processor. Slice in 1/2 and remove seeds. baking pan; add 1/2 in. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin. Bake, uncovered, at 350° for 35 minutes. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

Prepare Basic Acorn Squash. Cut squash in half; discard seeds. Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. It's delicious stuffed, roasted, mashed, and puréed into soup. Cool slightly. When cool enough to handle, halve each squash lengthwise. Puree in a Vita mix blender optional skin and flesh with a pinch of salt till smooth. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). (Discard seeds or rinse, towel dry and make my Recipe #102043 or #50958 it does work!). Remove from oven and let cool to handle.