If you’re anything like me, acorn squash is probably a bit foreign. I know the first time I decided to try one, I had no idea how hard they were to cut into and that I should’ve sharpened my knife first. I didn’t know what it would taste like and wasn’t sure if I would like it because I know I don’t care for butternut squash. But boy, was I surprised at how delicious it was! Do you like Yukon gold potatoes? If so, you’ll love acorn squash. Do you love mashed potatoes or baked potatoes? That’s how I want you to think of acorn squash. Not that horrible cauliflower substitution for mashed potatoes, but a deliciously creamy and healthy substitution for a potato obsession. This recipe will be like healthy mashed potatoes, but feel free to change it up and serve with cheese and a little sour cream for a “baked potato” version!
1 T butter
1. First and most important, sharpen your biggest kitchen knife. If you have a dull knife, you won’t cut through this bad boy, trust me on that.
2. Now you’re going to scoop out the seeds. I love my grapefruit spoon for this, but a regular spoon will work too if you don’t have one.
3. Now put your acorn halves on a baking sheet and drizzle olive oil on both sides.
4. Now bake on your center rack in a 400 degree oven for about an hour. You’ll know it’s done when you can easily stick a knife in it just like a baked potato.
5. Now scoop out the inside of the squash into a mixing bowl. Add garlic salt and pepper to taste and your tablespoon of butter.
6. Mix together and serve just like mashed potatoes! Soooo good!
These are amazing!! They go great with anything!