Acorn Squash

As I mentioned in an earlier post, a surprise acorn squash grew in my garden.  Well, there were two squashes that grew, but one was still pretty small when the squash vine died prematurely, so I’m not sure if that squash will be any good. 

I have to confess that I am not a huge fan of squash.  With the exception of pumpkin, I would normally turn down any offer to eat any kind of squash.  Some are far too sweet, some are stringy, some are slimy, some squash is just mush with no taste.

However, the squash that came out my garden was the best squash I have ever eaten.  To cook it I cut it in half, removed the seeds, and then put the squash halves upside-down in a 350 degree over for 30 minutes.  Then I took it out, turned over the squash halves, put about two tablespoons of brown sugar and one tablespoon of butter in the hole of each half, and put it back in the oven for about 30 more minutes.

This squash made my mouth so happy.  It was perfectly sweet with a complex and delicious taste I can’t even describe.  I sure am glad that squash grew in my garden.  Maybe next year I’ll consider actually planting some on purpose.  Maybe.