  Squash! Take a pyrex baking dish or sturdy cookie sheet and spray it evenly for five seconds with Pam butter cooking spray. Preheat oven to 400&deg;F. Cut one acorn squash and one butternut squash lengthwise. Find a knife with a bit of a serrated edge, or else you will find yourself with a handy new weapon called Knife-cum-squash as the sharp single blade seals itself inside the hard rind.
Once you've more or less split those fuckers in half, take a spoon and scoop out the near pumpkin-like seeds and dump them into the trash. Lay each half fleshy side down in the baking dish/sheet. Slide dish/tray into oven. Set timer for 40 minutes, or go watch an episode of the X-Files you have on tape, fast-forwarding through the commercials, natch. At 40 minutes, turn the halves over so their fleshy underbellies show to the sky. Go another ten minutes at full blast. Bring the dish/sheet out, and let cool for one or two minutes. Pinning down the halves carefully with a fork, scoop out the mushy (cooked sweet potato consistency) insides onto your plate. Salt, pepper, cinnamon, brown sugar, whatever you think might go well with this somewhat sweet squash.
Me, I didn't have brown sugar, and I like savory, so after the cinnamon, I added a really tiny pinch of ground cumin. Whatever floats your boat. Add a bit of some butter product (or sour cream, if you want the baked potato effect), and dig in. It's quite filling. Very healthy. I really shouldn't have posted something so healthy to this blog. Sorry about that. It won't happen again. Add more sour cream to the damn squash if you're a true cooking loser. More butter, more syrup. 
