Do you know how many different kinds of Squash?

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Baked Acorn Squash (this is my mom's & grandma's recipe)

Scrub squash. Halve lengthwise and scrape out seeds and stringy portion. Arrange in a baking pan with cut side down in a little water.

Bake about 25-30 minutes at 400 degrees. Turn side up and brush with butter or margarine. Sprinkle with a little salt and brown sugar. Bake longer until squash is done.

Sounds good!

This has been a family favorite for many years, and is very good. To make a bigger dish for a crowd, I increase some of the ingredients (see below).

Squash Casserole


1 Cup Water
2 Teaspoons Salt, Divided
1/8 Teaspoon Sugar
6 Medium Yellow Squash, Sliced

1 Stick of Butter (room temperature, divided)
1 Cup Shredded Cheddar Cheese
1 Carton Sour Cream (8 OZ.)
4 - 5 green Onions, chopped
1/2 Cup Grated Parmesan Cheese
1 Cup Bread Crumbs

Preheat oven to 350 degrees. Add 1 teaspoon salt and 1/8 tsp. sugar to water and simmer squash over low heat, covered, until not quite tender (they will cook more in the oven). Drain squash and return to pan. Add 4 tablespoons butter and blend with squash. Stir in cheddar cheese, sour cream and green onions, 1 teaspoon salt, and parmesan cheese. Pour squash mixture into greased casserole dish. Top with bread crumbs and dot with remaining butter. Bake 30 minutes.

NOTE: I use about 10 medium squash, 6 green onions and a little more cheddar cheese, parmesan cheese, and sour cream to make a casserole for a 9x13 dish. This is also good when you mix Yellow and Zucchini squash.

Craftybear, I make my squash the same way you do. Love it.

Crafty bear, I make mine almost the smae, except in the last 25 min. fill the hole with applesauce, sprinkled with cinnamon! MMMMNNNNNNNN, its like dessert!

Sounds yummy