…Garden Hose! Get it?!!
When you look at certain variations of squash (by the way, did you know there are more than 50 variations of squash) are you unsure how to eat it? You might say, “What the heck am I supposed to do with that?!” or “That doesn’t even fit on my counter!” Haha!
There are technically two types of squash, summer and winter squash. More popular types of summer squash include: yellow zucchini, crookneck squash, and Cocozella Di Napoli (Italian heirloom zucchini).
The most well known types of winter squash include: acorn squash, butternut squash, and kabocha squash (sweet with a mild nutty flavor).
Today I am going to show you how to prepare one of our favorites, an acorn squash. It is soooo easy it will blow your mind.
-olive oil (you can use coconut oil if you want to make it sweeter)
-salt & pepper
Step 1: Preheat oven to 375 degrees
Step 2: Wash the acorn squash and dry it
Step 3: Cut the top of the acorn squash to get rid of the stem so it’s easier to handle
Step 4: Cut the acorn squash down the center from the bottom
Step 5: Take out all the seeds and guts (you can use the seeds for a later time)
Step 6: Score the acorn squash vertically and horizontally. Score simply means to cut a line on the surface of what you’re cooking. I do this to allow the oil to get all the way through
Step 7: Rub the olive oil all over the acorn squash (except the skin) and season with salt and pepper
Step 8: Place it in the oven for 1 hour
Step 9: My favorite part. TIME TO CHOW DOWN ON SOME GRUB!!!