Despite the color of the outer skin, most varieties of winter squash have yellow or orange flesh. The colorful flesh provides vitamins and adds fiber to your diet. One traditional method of preparing winter squash is to bake it. Yellow-fleshed acorn squash are ideal for this method of cooking. Plan on two servings from each medium-sized acorn squash, because each squash half makes one serving right in its own little “bowl.”
Preheat the oven to 400 degrees F.
Wash the outside of the squash. Cut each squash in half on a cutting board using a large, sharp knife.
Remove the seeds and stringy fibers from the squash cavity with a large metal spoon or an ice cream scoop. Trim the stem area of the squash to make it more appealing, if necessary. Each squash half should now be shaped like a small bowl.
Place 1 tbsp. of brown sugar per acorn squash half into a small mixing bowl. Add 1 tsp. of butter per acorn squash half and cut the butter into the brown sugar until the mixture is crumbly. Add your desired additional ingredients, such as cinnamon, raisins, chopped nuts or diced apple pieces, and mix well with the butter and brown sugar. Depending on how many additional ingredients you add, use from 1 tsp. to 1 tbsp. of each additional ingredient per squash half.
Place the squash in a baking dish. Fill the seed cavity of each squash half with the butter and brown sugar mixture. Cover with a loose lid or aluminum foil.
Put the squash in the oven and bake for about 30 minutes. Remove the lid or foil and continue baking until the squash is fork-tender.
Remove the squash from the oven and allow to stand for five minutes before serving.
Prepare butternut and other squash using this method. Cut large squash such as banana squash or Hubbard squash into serving-size sections first, then top each section with the butter and brown sugar mixture.