Yum! Acorn squash is one of the garden treats that feels like and tastes like dessert! Don't let its decorative look fool you. Cut it open and start cooking!
Here is the acorn squash freshly sliced open. You do have to use a little muscle, just be patient.
Once it is open, scrape out the seeds and save them for drying for next year's garden or you can rinse, salt and roast just like a pumpkin seed! Back to the baking. Rub a little olive oil on the inside flesh to keep the squash from drying out.
Place it face side down in the pan and add some water to the bottom to keep it from scorching. Roast at 350 degrees for about 1 hour.
Remove from the oven and see the wonderful sweetness browning in the bottom of the pan? That is from the natural sugar in the squash.
The outer shell will become quite stiff from roasting. Scrape out the soft, yellow inside.
Once both shells are scraped out and the squash is placed in a bowl, add a dab of butter, a sprinkle of cinnamon, and a handful of raisins. Mix well with a spoon and serve with dinner!