Baked Squash
by Jes Mostek
serves: 4
  This recipe applies to most types of squash (Acorn Squash, Butternut Squash, Pumpkins, Spaghetti Squash etc.). But please note that actual number of servings and cooking times may vary, depending on the size and consistency of your squash.

Also, an interesting fact about squash: they are all technically berries! Can you imagine a blueberry that big? Only Roald Dahl.
  1   squash
  Preheat oven to 375F.

Rinse squash thoroughly, removing and dirt or debris from outside of squash. If there are any visibly rotting parts, discard squash.

Cut squash in half. Remove seeds by scooping them out with a spoon. Discard seeds.

Fill a 9" x 13" baking pan (or larger, depending on size of your squash) 1-2" deep with water. Place the squash halves, cut-side-down, in the water and bake for about an hour (until flesh of squash is easily pierced with fork).

Feel free to top with your choice of ingredients. Butternut squash has a natual buttery flavor (hence the name), and it lends itself well to savory flavors. Acorn squash is naturally sweet and is great with a pat of butter and a small amount of honey or brown sugar. Spaghetti squash is, of course, delicious with tomato sauce.

Real pumpkin pie is immeasurably better than pie made from a can-- it's one of those things you should put on your must-try list. Just be sure to buy a sugar pumpkin (one of those mini 1-3 lb. pumpkins. Simply scoop out the flesh and puree with the eggs, milk, sugar, and spices in a blender.