Catherine's Squash Revisited

This is another recipe I made a while ago but didn't post. I wanted to try acorn squash, so I decided to make stuffed squash. I cut the acorn squash in half and baked it until it was almost done (I don't remember now how long that took; probably half an hour). I stuffed it with sausage stuffing (this recipe, only I made it on the stovetop instead of in a crockpot), then drizzled melted butter and grated parmesan cheese on it and baked it again for another 10 minutes.

(I made a lot because I was visiting family in Utah.)

So, what did we think? Well, I got rave reviews from all my family, even the one who doesn't really like squash, and the one who doesn't like sausage. But... I didn't really like it. I guess I was expecting it to taste more like butternut squash, which is sweet. It didn't. My mom described it as an "earthy" taste, which I guess is pretty accurate, but I wanted a sweet contrast to the stuffing. So I tried it again after Christmas using butternut squash. Definitely tastier, although not nearly as cute. I do like that the acorn squash makes a perfect individual serving, which you don't get with the butternut.