Baked Acorn Squash the American Way

Preheat your oven to 300-350 degrees.

Cut squash in half with a really sharp, pointed knife. You will need a hard surface to do this so, maybe put a clean dishtowel or brown paper bag on the floor, put sharp point of knife into the side of the squash and push down. You should be able to split the squash by pulling the knife blade toward you whilst holding the squash firm. Please do not chop off any fingers or toes.

If your squash is pretty big, so you might want to cut it in quarters.

Scoop out seeds and throw them away.

Place squash on a baking tray and bake in oven for thirty minutes.

When squash is tender and nearly completely cooked, put LOTS of butter (about two or three pats) into the hollow of the squash halves (or quarters) and sprinkle each with 1 heaping spoonful of brown sugar, or two big spoonfuls of maple syrup (which would be a recipe following the American Indian tradition).

Bake for another ten minutes.

Eat by scooping out the soft orange flesh from the inedible green husk.

You can also use cooked squash instead of banana in any banana bread recipe. Squash is super healthy, and like carrots are packed with carotene and anti-oxidants, vitamin A and are low calorie (except when you add butter and brown sugar).