Cut an acorn squash in half and scoop out the seeds. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet.
Brush liberally with vegetable oil and sprinkle with salt and pepper.
Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half).
Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour.
2. Pumpkin with Cinnamon
Roast or steam some pumpkin (or any other gourd).
Sprinkle with cinnamon and salt.
3. Peanut Butter & Butternut Mash | Nhopi
Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender.
Mash the peanut butter into the squash directly with a little salt or sugar.
-OR- if your squash seems dry, whisk the peanut butter with a couple of Tbsp water until a smooth sauce is formed.
To get a silky smooth texture, use an immersion blender.