Winter squash and pumpkin

[sazemisery]

OK, so I grew acorn squash this summer. I love it baked with butter, brown sugar and maple syrup. I need some different ideas so my hubby who likes to count carbs will eat more of the abundant crop I have. Any ideas?

[Warpy]

1. I once cooked it for a dinner party

I cubed it and lightly steamed it so it was heated through but still firm. I tossed it with butter, snipped parsley, salt and pepper.

My guests had never tasted winter squash as anything but icky sweet mush, often with miniature marshmallows on top. They were astonished there was an alternative.

This was New England.

You can also stuff it and bake it.

[TygrBright]

2. Acorn's a bit of work to peel...

...I normally use butternut for this, but acorn would work, too. Halve or quarter it, peel and remove seed core, then slice it in approx. 1 cm. slices and coat them lightly with olive oil or a little butter, and GOOD salt (kosher or sea salt.) Pop them under the broiler or on the grill for 3-4 minutes, then turn and finish cooking for another 2-3 minutes.

Heavenly!

informatively,
Bright

[eleny]

3. If the pumpkins are small - you can make bowls out of them

Cut out smallish tops and clean out like for Halloween. Saute crumbled beef and pork, spice it up and then put it into the pumpkins. Cover with the lid and bake until the pumpkin is softened.

She would make up the recipe as she went. Pretty much saute the meats with onions, peppers and herbs/spices according to mood. Then bake inside the pumpkins and serve. You eat the pumpkin along with the filling.

[TreasonousBastard]

4. I do this all the time with squash...

cut 'em in half, dump the seeds, and fill the holes with anything that seems good at the time. Butter or drizzled olive oil over the squashmeat, and, since it's usually only for me, I cook them in the toaster oven or the microwave. I don't skin them, and just let the skin be the bowl to scoop it all out of.

A good cheese melted over the top is a nice touch.