Name: Baked Acorn Squash
Ingredients:
Instructions:
Comments: 10/18/2011 - Baked in toaster oven
11/30/2015 - Baked in oven at 400º for an hour, still a little firm
12/13/2021 - I used our new Convection/Toaster oven. I set the controls for
380º for an hour but did not realize at first that I needed to hit start again for
it to begin counting down. Therefore it cooked about 10 minutes longer than an
hour. In that time, the skin became very soft and falling apart. The squash was good
but I made a big mess on the cooking tray. Use aluminum foil next time!
1/24/2022 - I used the microwave technique given in the
Acorn Squash with Fruit recipe,
but first I microwaved it for 3 minutes to make it easier to cut.
Then I microwaved it an additional 7 minutes to complete cooking it.
11/14/2022 - I baked a white acorn squash at 425º, because
another dish required the higher temperature. The top of the squash was
very soft after 30 minutes, when I punctured it and turned it over.
I removed it a little early, but it was very done.
1/16/2023 - I used the Convection/Toaster Oven at 380º, but the device’s
controls seem to be broken so I could not set the time. I restarted repeatedly and
the squash came out done in the end. I covered the tray with aluminum foil.
11/16/2024 - I used the Acorn Squash with
Fruit recipe without the fruit.
First, I microwaved it for 2 minutes to make it easier to cut
and then for an additional 9 minutes to complete cooking it.
I accidentally dropped and broke a cereal bowl while doing this.
Source: Joy of Cooking