Acorn Squash. Carl’s Mother is known for her baked acorn squash recipe that we absolutely love and anxiously await our acorn squash harvest each year just to make it! (1) Cut your acorn squash in half and scrape out the seeds and pulp. (2) Pre-bake the acorn squash on a cookie sheet with water, pulp side down, at 350° for 30 minutes. (3) Meanwhile in a separate bowl, we cut up a variety of our favorite fruit that is in season so we typically use apples, pears and peaches. (Use about 1/2 an apple, 1/2 a pear and 1/2 a peach.) We toss a few tablespoons of curry powder with the fruit. (You may want to add a couple teaspoons of curry powder then mix and taste to see how much spice is right for you.) Carl’s mother will sometimes add a touch of either honey or brown sugar or maple syrup if the fruit isn’t sweet. (4) Remove the acorn squash from the oven, turn them over, and fill the squash with the fruit mixture then bake the squash on a cookie sheet, with some water on the cookie sheet, at 350° for about 15 - 20 minutes to an hour until the entire squash is tender. (There are several types of curry powder and the curry powder we use has a sweet flavor rather than a hot flavor.)