Winter squash is usually dominated by butternut squash or pumpkin. While both are excellent, acorn squash is also a great choice. It is nutritious and high in fibre. Plus, it is much easier to cut and use. You can make it sweet or savoury and serve it as individual pieces. The squash skin will soften and be edible after roasting, so you don’t need to peel it. After roasting, the flesh will separate from the skin quickly, so it’s easier to remove the skin after cooking.

Reduce it by half

First, cut it in half. Cut the stem off the squash and place it on your cutting board. This will give the squash a flat surface to stand on rather than rolling around on your cutting boards. The squash should be cut in half along its length.

Take out the seeds

Once you’ve cut your squash, use a spoon or a knife to remove the seeds. However, don’t toss them! You can clean the seeds just like with a pumpkin. You can also slice the squash in half if you don’t want them to be served in halves. You can leave the skin on the squash and either cut it into half moon slices or remove the skin and make large cubes.

Dress it up

You can choose whether you prefer sweet or savoury acorn squash. You can drizzle olive oil and sprinkle some curry powder or paprika over it. You can also brush it with softened butter and sprinkle brown sugar or cinnamon.

It can be roasted

Cut your squash in half and place it on a large baking tray or dish. It should be roasted at 400°F for approximately an hour. You should be able easily to pierce the squash with a fork and then shred it. Easy!

I like to be noticed as well. The squash is healthy and full of fibre; plus, its size makes it far easier to cut open and work with. It can be dressed as savoury or sweet and served as separate halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible, so there’s no need to worry about peeling it first. The flesh also separates from the skin easily after roasting, so if you don’t prefer the skin, it will be easier to separate after cooking.

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