A good majority of the content in my how-to series is a list of reminders for myself to document how long to bake various things. It's a bunch of things that I frequently google, so I figure you might too.

Acorn squash is one of my favorites from the squash family. Why? Well, it's naturally creamy and sweet and delicious. More importantly, roasting it in halves is like creating an edible bowl for my various food piles. My favorite thing to spoon into these is Thanksgiving-In-Your-Mouth Stuffing, but this (Almost) Award-Winning White Chicken Chili is also pretty perfect for an edible bowl.

It's also filling and nutritious. One serving of acorn squash has about 20% of the vitamin C one should consume in a day, plus vitamin A, niacin, folate, thiamine and vitamin B6. I actually take an extra vitamin B6 supplement every day for brain energy. I don't know if it's really working, because I totally feel like I'm losing my mind most of the time. But the more B6, the merrier.

And (bonus!) acorn squash is not a vegetable you will buy and forget about and have to throw out later. Winter squash can last 1-3 months on your countertop before turning!

How to Bake Acorn Squash

1. Preheat the oven to 400°F.

It's gotta be hot.

2. Clean and prep the acorn squash.

Slice the squash in half, length-wise. Then use a spoon or another tool to scrape out the seeds and pulp from the center. I find that the little scraper thing on the end of my potato peeler is pretty useful for this.

3. Drizzle + sprinkle.

Drizzle the squash-y side with whatever cooking oil or fat you prefer. I like olive oil or ghee. Then sprinkle with salt, pepper and any other spices you're adding at this time. A little cumin tastes great. A little chili powder. Or some marjoram and sage. I'm not going to tell you what to do. You can also keep it simple and stick to salt and pepper.

4. Flip them skin-side up.

Set them on a foil or parchment-lined baking sheet. They will look like little turtle shells and you will be inspired to sing part of the Ninja Turtles theme song.

5. Bake at 400°F for 40 minutes.

They will be nice and tender and almost creamy when they are done. You should be able to scoop out bites with a spoon. 

6. Eat.

You can eat them just as they are,  hot out of the oven, or choose your own adventure. My mom always drizzles a little maple syrup on top. I have been known to involve some chimichurri in my squash-eating.

If you're using the acorn squash as a food bowl, I also highly recommend putting this Thanksgiving-In-Your-Mouth Paleo Stuffing inside. It is one of my top fall recipes of all-time.

Do you have a favorite way to eat acorn squash? Do tell. I have another one sitting on my counter right now.