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Acorn Squash	Butternut Squash
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“Basic Squash Preparation”
For Roasting and Soups

Baked:
Rinse & dry the outside. Cut squash in half (or per your recipe directions) be sure and use a knife sharp enough to  cut through the thick skin.  Scoop out the seeds, spray or brush the cut side with oil, place on a baking sheet and bake at 350 degrees F for 30-45 minutes, until tender.

Soups:
Primarily Butternut and Acorn can be peeled, sliced, seeded and cut into  1 ½” chunks dropped carefully into a pot of boiling water for 10-15 minutes until tender.  Proceed to your soup recipe with these “tenderized” chunks.