Baby Acorn Squash with Butter
April 27th, 2009 | 
This is a very simple dish, but one that is so creamy and tasty, it`s well worth making. Baby acorn squash may be available in latino markets in your area and are also called “guicoyitos” (wee-coy-EE-tows) in Spanish. These are simply acorn squash that haven`t yet matured. The skin is soft and spackled light and dark green and they may resemble little pumpkins or longer gourds in shape.
Inside, they have edible, unmatured seeds.
Ideally, you want to grab these little suckers before they get too big, since they can be quite bitter. 2-3″ in diameter is the perfect size.
Baby Acorn Squash with Butter and Salt
serves 4
6-8 acorn squash
2 Tblsp. butter or margarine
2 tsp. salt
pepper and salt to taste
Wash the baby acorn squash and slice off the touch stem end and bottom. Cut into cubes and place in a pot with enough cold water to cover. Add salt.
Bring pot to a boil and cook until squash are tender, about 10 min. Drain, toss with butter, add salt and pepper to taste and serve.
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