Tommy, of tommy:eats, and I were commiserating about the particularly hard and speedy acorns of this fall season. For some reason, perhaps there is a cabal of squirrels throwing them, the acorns seem to be hitting our homes and cars with unreasonable violence. This has nothing to do with Acorn Squash, and if there was any influence over my shopping choices it was subliminal.
But…I picked up an Acorn Squash with plans to feed it to the brats. They screamed and squirmed and made horrible faces when confronted with the possibility of eating something not out of a fast-food bag or coated in sugar, so I cleverly changed my plans and put it on the adult menu. Let’s not get too excited — it’s only a squash. However, with the addition of butter and garlic it became a very nice addition to a simple meal.
All I did was cut the squash in half lengthwise and scoop the seeds out. Then I melted a tablespoon of butter and added a clove of crushed garlic, which I then poured over the cut surfaces of the squash. A bit of salt and freshly ground black pepper (why would you use canned pepper?) and into a 400°F oven for about 40 minutes. Very good, very easy, and even healthy, in a “butter is good for you” kind of way.