What Do You Do with Acorn Squash?

Up until two weeks ago, I didn’t know that acorn squash was a thing. My husband added these misshapen mini kabocha/pumpkin thingies into our GrubMarket order, and I had absolutely no idea what to do with them.

If you’re like me, you’d be inclined to leave them out until November for a nice Thanksgiving decoration.

Instead, we came up with a very simple recipe for enjoying these misshapen mini kabocha/pumpkin thingies formally known as acorn squash:
Pre-heat the oven to 375 degrees.
Cut the squash in half (long-side).
Clean out the seeds and sprinkle some salt onto the squash halves (cavity side).
Place the halves (cavity side facing down) on a baking pan.
Bake for 40 minutes.
Put a scoop of ice cream in the cavity and enjoy acorn squash a la mode!*
*For a healthier option, sprinkle some sugar into the cavity instead of ice cream, and bake for another 15 minutes. Either way, the blend of savory and sweet is pretty awesome.

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