Friday, October 8, 2010

Acorn Squash

I love squash. In fact, I think it's my favorite vegetable. And this is the time of year to enjoy it! This is a really easy, tasty way to cook it up. And healthy too! I use very little butter, and no milk or cream. (In fact, you could probably get by without the butter even, but that's for you to try, not me.)

1 acorn squash

2 T. butter (approx.)
all spice and/or nutmeg to taste

1. Cut off the end opposite the stem. Cut the squash in half and scoop out the seeds. Cut each half into halves again.

2. Place squash in a pot with enough water to just cover them (lay them on their curved backs). Bring the water to a boil and boil for about 15 minutes, checking occasionally with a fork.

3. When the squash is tender enough to mash or whip, take it out of the water and let it cool enough for you to handle it. (I'd say maybe 8 to 10 minutes.) With a spoon, scoop out the insides into a mixing bowl.

4. Add butter; beat with a hand beater (or mash with a potato masher, whatever you want to do). Add spices; beat again. Taste and adjust as desired.

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