You really don’t have to do much with acorn squash. At least that’s what I think. I like the taste of it. Just as is. I used to flavor it with butter and maple syrup. Now I’ve got gorgonzola taking over and making acorn squash a rock star.
Cut squash in half. Scrape out seeds and stringy stuff. Place cut-side down on a foil-lined sheet pan. Add a little water to pan, about a 1/4-inch. Bake at 400 for 40-45 minutes until a paring knife easily pierces and flesh feels soft.
Flip over cut-side up.
Season with salt, pepper, and a little hot pepper.
Add some crumbled gorgonzola. (If you like add some butter and a pinch of breadcrumb, too.)
Drizzle with olive oil. Bake for another 10 minutes until cheese melts.
Eat with a spoon. Half a squash per person. Your own personal squash (half).
Gorgonzola Acorn Squash
1 acorn squash, cut in half, seeds removed
4 tablespoons unsalted butter
salt & pepper to taste
Pinch hot pepper
1/4 cup crumbled gorgonzola cheese
2 tablespoons breadcrumbs
drizzle of olive oil
Preheat oven to 400 degrees F.
Line a small sheet pan (with at least 1-inch sides) with foil. Place the cleaned acorn squash cut-side down. Pour a little water in the pan to make a not too deep puddle. Roast squash for about 45 minutes until tender (test by poking a paring knife into flesh). Remove from oven and gently turn squash halves over making cut side up. Season with salt & pepper, add a little hot pepper. Add 2 tablespoons of butter to each half. Sprinkle with gorgonzola, then breadcrumbs. Drizzle with olive oil. Return to oven for about 10 minutes until cheese melts and breadcrumb is golden.