I tried acorn squash for the first time this weekend.
I do not know if it was my preparation method or the type of squash itself, but acorn is my new favorite. Unfortunately, the Trader Joe’s acorn squash was not as good as the one from Holcomb Farm :-/. However, I still prefer it over butternut, I think.
I simply cut the squash into quarters, and then into smaller slices. I sprinkled sea salt over the squash and lightly drizzled it with (melted) ghee and honey. Next, I spread out the slices on a prepared baking tray (lined with aluminum) and popped it in the oven for 1 hour at 400. That’s it.