White Acorn Squash put to the test...

Well, the White Acorn Squash finally got put to the test. It took us almost an entire week before we got a chance to bake it. We bought three white acorn squash and prepped them three different ways to see if the kids found a way they would eat it.


Squash one was seasoned with 1 Tablespoon of melted butter mixed with 1 teaspoon of paprika and ½ teaspoon of salt. The second squash was seasoned with 1 Tablespoon of melted butter and 1 Tablespoon of parmesan cheese. The third squash was seasoned with 2 Tablespoons of melted butter, 2 Tablespoons of Italian season bread crumbs and 2 teaspoons of parmesan cheese.

The winner was……Squash Number Two seasoned with melted butter and parmesan cheese! Here is the complete recipe;

Cut one squash in half and removed the seeded center with a spoon. Melt 1 Tablespoon of butter and add 1 Tablespoon of parmesan cheese, stir. Using a basting brush, or spoon, spread the mixture onto both halves of the squash. Place ¼ inch of water in a 13 x 9 pan and put the acorn squash in the pan with the open side face up, cover and bake on 400 degrees for 40 minutes.