nu SquashLX

So, acting on advice given back at the Sandbox, I cut an acorn squash in half, scrapped the yucky bits out, filled the hole with a micture of grape nuts and a bottled artichoke/garlic/olive oil mixture, wrapped the bottom of the thing with aluminum foil and stuck it in the toaster oven for about 45 minutes at 350 degrees. Pretty good dinner, I thought, although the hide was a bit too leathery to eat for my taste. Is there an easy way to cook the hard squashes so you can eat the whole shebang? I'm more concerned about the outside than the inside, for no especially good reason. I know roast pumpkin seeds are yummy, so I expect you could do the same with acorn squashseeds.

Is there an easy way to cook the hard squashes so you can eat the whole shebang?

Not that I know of. I feed the peels to the worm bin. Maybe if you boiled them separately for an hour or two?

it might depend on what kind of squash you're using, and how you prepare it. the rind of medium-sized calabaza i made on sunday night ended up so soft that we ate most of it. it was sliced into crescents before cooking, and i really roasted the hell out of it - about an hour at 400.

I made my first butternut squash soup today. Too bad it was 80 degrees out and definitely not soup weather. I had a bowl of it and froze the rest. Really good.

Mmm...butternut squash soup... Here's my favorite way to make it: Fry four or five strips of bacon. Remove bacon and saute chopped squash and green apple in grease until soft. Chop up bacon and fresh sage, toss it in. Puree with hand blender. Great stuff.