http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 Same here Pancho-have eaten acorn squash like that since i was a little girl! <br> http://www.roadfood.com/Forums/fb.ashx?m=719571Sat, 24 Nov 2012 19:00:31 GMT <blockquote class="quote"><i>Adjudicator</i><br> <br> <br> Never had it; but sounds just like normal winter squash,&nbsp; The way you are prepping it sounds good. <br> </blockquote> Well, the delicata was just OK in my opinion. I prefer the acorns....more of a robust flavor and texture. I just halve them, pull out the seeds, and fill holes with a little brown sugar and butter. Cover with foil and bake at 350 for about 45 minutes. <img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" /> <br> <br> http://www.roadfood.com/Forums/fb.ashx?m=719553Sat, 24 Nov 2012 16:17:00 GMT Never had it; but sounds just like normal winter squash,&nbsp; The way you are prepping it sounds good. <br> http://www.roadfood.com/Forums/fb.ashx?m=719390Wed, 21 Nov 2012 21:19:54 GMT Anybody tried this stuff? I'm serving some for Thanksgiving....just going to seed and slice and bake with some butter and brown sugar. Supposedly the skin is so thin you can eat that as well. <br> http://www.roadfood.com/Forums/fb.ashx?m=719181Tue, 20 Nov 2012 08:09:36 GMT