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youcheddarbelieveit:

Ingredients:

• 1 Acorn Squash (gushy insides removed, cut in half lengthwise)
• 1/2 C Celery (diced)
• 1/2 C Sweet Onion (diced)
• 1 Apple (peeled, cored, diced)
• 2 Cornbread Muffins (cut in cubes- try this recipe or Jiff)
• 1/4 C Cranberries (Craisins work, too)
• 1/2 C Veggie Stock
• 2 tsp…

twobirdsonescone:

Acorn squash can be a major biznatch to prep. The skin is thick, there are lots of ridges, and it’s terribly unstable. To make it easier, you just have to follow these suggestions!

1. Peel (or cut) a section on the acorn squash so that it is flat. This will make the squash stand freely!

2. The best place to cut an acorn squash is in deep part of one of the ridges. So when you choose a place to cut or peel in tip#1, make sure the other side of the squash has a deep ridge right down the middle. That way, the squash is standing safely by itself and you are cutting into the easiest part of the skin!

3. Once the squash is cut in half, pour a light layer of water into a large casserole dish. Oven should be preheated to 375-400 F. Bake the squash face down- the water will steam the squash much quicker this way.

Tips on preparing and cooking acorn squash.

another awesome fine by Susana.