Getting the Good out of Gourds

AKA How to Cook those little Squashes that Look Like Only Decoration


Simple steps:

1) Choose a squash with a flat bottom, if possible, so that it lies safely on a countertop and doesn't roll out from under your sharp knife.

2) Lay the little acorn squash or whatever kind looks good to you, on a countertop and then CAREFULLY, oh so carefully, cut in in half widthwise.

3) Carve all the seeds and gunk out of it and throw them away (or rinse off the seeds, sprinkle copious amounts of salt on them, and toast them on low heat till crisp).

4) Lay the squash flesh side down in a baking dish. Fill dish with 1/2 inch of water. Cover.

5) Bake at 350 for about a half hour, depending on size.

6) With fork, test for doneness. It's done when the fork can easily pierce the skin. Again with fork, turn hot squash face up on a serving dish. Then add butter and brown sugar to taste. (The more the merrier.)

7) Dig in and thank God for fall!