Winter squash such as acorn squash, butternut squash, hubbard squash, spaghetti squash, and others can prepared using a variety of cooking techniques but my favorite and easiest way to prepare them is roasted. Roasting caramelizes the sugars in the squash which really enhances its natural nutty, sweet flavor. And roasting is simple to do - split, roast, scoop and serve. Here's the basic cooking technique adapted from the tried and true Fanny Farmer Cookbook.
Preheat oven to 400-degrees. I like to use my convection toaster oven which works perfect for roasting a single squash. Split squash, spoon out seeds, sprinkle cut sides with salt, and place cut-side down on a baking sheet. Bake 40-50 minutes or until the squash is easily pierced with a fork. If you intend to serve the entire half squash like an acorn squash, turn cut side up, make a number of small indentations into the flesh, spread with butter and a maple syrup then roast for and additional 5-10 minutes. Otherwise scoop the flesh from the shell into a bowl then add the butter and syrup.
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