We tend to buy more squash than we actually use.  I call these aspirational squash.  Last fall we rotated some squash from the kitchen to the front porch, as decorations.  The deer munched them and knocked their carcasses off the porch into the garden — where, this summer, they reseeded, and are growing more squash.  Essentially our deer are now farming.

Anyhow, here is Jen’s recipe for savory or sweet acorn squash.

Acorn Squash

For savory version (per squash):
2 tsp. olive oil
1 clove garlic, crushed
Dash salt

For sweet version (per squash):
1 T butter
1.5 tsp. brown sugar
Dash salt

Preheat oven to 400.  Slice a little off the pointy end of the squash, just enough so that it will sit flat on a baking sheet, but not so much as to let liquids inside escape during cooking.  Cut a wide circle around the stem of the squash, creating a replaceable “lid” and a hole wide enough to permit you to scoop out seeds and fibers.  After removing seeds and fibers, put the sweet or savory filling inside the squash, replace the squash “lid” and place on a baking sheet.  Bake for one hour.