20 Mini Acorn Squash Marc Messing, April 2003 last night’s little squash dish may be too simple to mention, but it was too good not to.  So: 1)  start with those little golden acorn  squash that are available now, and use whole, half, or quarter as necessary to get big bite size chunks. 2) sautee in butter and garlic for a minute or two; 3)  add enough cherry tomatoes to give the dish visual zest (perhaps a 4:1 ratio of squash to tomatoes) 4)  cover the pan and keep it moving over a medium flame for another two or three minutes. Covering the dish forces the tomatoes to burst with flavor and keeping it moving over the flame should result in a thick garlic-butter-tomatoe sauce.  You might add pepper or some greens for serving, but if you’ve got enough garlic it really doesn’t need it.  Just don’t overcook the squash.  C’est bon!    Marc