We finally brought all those acorn squash inside and cooked them up. There were a lot. My husband cut them in half and my 9-year-old daughter scooped out the seeds. The chickens were happy to receive those innards.
The squash filled three cookie sheets, stacked tightly. Over an hour at 350ºF and they were soft.
After letting it cool overnight, I scooped out the good part and ran it through our hand crank food processor.
The squash came out smooth and thick. This will make wonderful pie and zucca bars. Our three squash a week quota cooks us to about a quart and a half. These acorn squash resulted in six quarts — in pie units that's 12 pies or in weeks it's four weeks. Although we might just let them sit in the freezer while we eat the rest of the squash in the cellar before it goes bad.
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