Adventure: Acorn squash

When Carl and I got married, his dislike of bell peppers and sweet potatoes were high on my list of things I was unhappy about (it was a short list).

Two and a half years later, he’s conceded that sweet potatoes are good if roasted with salt, pepper and a little olive oil instead of covered in sugar and marshmallows, and even bell peppers are edible if cooked.

But, one of the biggest concessions – even bigger than that kale now appears regularly on our table – is squash. Acorn, spaghetti, butternut or pumpkin, winter squash is a fun and tasty vegetable just perfect for cool evenings.

Carl has never been quite sure though.

The first time I fixed acorn squash and served it, he looked skeptical, especially when he saw me spoon a little honey over top. He chose to try it with a little salt and butter and a lot of pepper, his face slowly changing from dubious to neutral to not-quite-happy-but-far-from-disgust. “Hey,” he said. “This isn’t too bad.”

A slight victory, perhaps, but a victory nonetheless.

If you look at an acorn squash in bewilderment, here’s how to cook it:

Cut it in half from top to bottom using a large, sharp knife. It’s a bit like cutting a melon, except the squash is a lot denser.

Put the two halves, cut-side down, in a microwavable dish. I use a 9x9 glass baking dish.

Add just a bit of water to the dish. A fourth to a half of a cup should do it.

Cover the pan lightly. If you use plastic wrap, be sure to leave a corner slightly open so the steam can escape.

Microwave for about 12 minutes. The flesh of the squash should be tender and easy to mash with a fork when done.

Add a bit of salt, pepper and butter or butter and honey (or brown sugar) and eat straight out of the shell.