One of the ways we prepare acorn squash at home, especially when we are pressed for time or feeling a bit lazy, is the no-cut method. No cutting through the tough, raw outer skin, no cubing and is there is almost zero cleanup.
It’s an easy way to prepare squash whether you need it cooked for another recipe or just want to serve it mixed with a little salt, olive oil and garlic powder.
I showed this tip to my Mom who is 84 and has arthritis in her hands. She wasn’t able to cut through tough squash anymore but now after baking the squash, it is nice and soft and easy to work with.
Here’s the easy tip:Preheat oven to 350 degrees.
Poke a fork 3 or 4 times into the squash, about 1/2 a fork deep. (You can even skip this step if the squash is too hard).
Place on a baking sheet or cast iron skillet (my favorite method).
Put in oven and bake for 45 minutes to 1 hour until soft. Larger squash takes longer, just bake until soft.
Then remove from the oven and let it cool a little so it’s easier to handle.
Cut in half, remove seeds.
With a spoon, scoop out the flesh from the skin into a bowl.
That’s it, that’s all.
If you want to add a few things and serve right away try this:
Add 1/4 teaspoon salt, a table spoon of olive oil and 1/4 teaspoon of garlic powder.
Mix and serve.