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Meanwhile, pull out a large baking pan and set aside. Use a strong serrated kitchen knife to cut the squash in half from end to end. Remove the stringy pulp and seeds from the center of each half. Make sure that any dirt or debris has been scrubbed off the skin with water and a vegetable brush before cutting it. An acorn squash can be difficult to cut. Consider cutting the squash on a rubber mat to help steady it if you have difficulty. Use a sturdy metal spoon or ice cream scoop to remove the seeds and strings from the squash. Score the inside of the flesh by cutting several shallow slits into it. Doing so will allow the flavors to seep further into the squash, leading to a stronger, sweeter flavor. Add 1/4-inch (6.35-mm) water to the bottom of the baking pan. Do not get any water inside the squash. Water prevents the skins from burning, and it also helps to prevent the flesh from drying out. The squash halves should be side-by-side in a single layer, and both should be cut-side-up. Evenly spread 1/2 Tbsp (7.5 ml) butter over each half. Follow by adding 1 Tbsp (15 ml) brown sugar to the hollow center of each half, and drizzle 1 tsp (5 ml) of maple syrup over each half. If using unsalted butter, you should also sprinkle a dash of salt over the squash halves after coating them with butter. The squash should be very tender and the exposed tops should be browned. Do not cover the squash as it bakes. The total baking time may range from 1 hour to 1 hour and 15 minutes. Avoid undercooking the squash. Let the acorn squash cool slightly after you pull it out of the oven before serving it. If some of the butter and sugar mixture has not been absorbed into the flesh of the squash, you can spoon the excess over exposed areas of the flesh.

summary: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the squash in half and remove the seeds. Place each half inside the baking pan. Coat the flesh with your seasonings. Bake for 1 hour. Cool slightly before serving.

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Measure and add about a cup of water into a large saucepan. Add a steamer basket in the saucepan so that it fits perfectly. Ensure that the fruit is spread out through the basket instead of clumped in the middle. Cover the saucepan with a lid. Allow the water to bring to a boil. Reduce the heat to a simmer and allow the fruit to cook for 5 minutes. Reserve the liquid for pureeing. Remove the pan from the heat and let it sit for about an additional 5 minutes. You will know when the fruit is properly steamed when you can easily mash it with a fork. To make it easier for the fruit to puree, add about 2 to 4 tablespoons (30 to 59ml) of liquid from the saucepan. Allow the mixture to come to a smooth texture. About halfway through, completely stop the processor and scrap the sides down. For a juice, pour over a strainer to catch any pieces to make it more drinkable.

summary: Prepare the saucepan. Add the mangoes onto the basket. Steam the mangoes. Allow the mangoes to cool down. Add the mangoes and juice into a food processor. Puree the mangoes.

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This is much more expensive, but significantly lowers the number of steps needed to sound-proof a room. You install like normal, and it is specially made to absorb sounds and frequencies. Dry blown insulation requires that you attach a netting to the exposed wall, which catches the cellulose and holds it on the wall. It takes a bit more time, but it is doable by yourself without expensive equipment. All you need is a standard hopper. . Purchase it in bulk, then cut it to fit each panel of the wall. Slide it in place and attach to the back of the wall according to the manufacturing instructions. This is much harder to work with, and get right, but it can be cheaper and makes much less of a mess. To use it: Wear a respirator at all times. Seal any electrical boxes with soundproof caulk. Cut your insulation (R-11 fiberglass works well) with a utility knife. Screw backing boards, like 1/2 plywood, to the edges of the wall to provide a base for drywall nails. Attach the resilient channels, long metal bars, horizontally across the wall. Instead of installing the first sheet like normal then proofing and installing the second, simply apply the glue straight to the first sheet. Work in a zig-zag pattern, covering the whole sheet and then install it like normal. Afterward, continue on with the noise-proof caulking. Basically, sound is transmitted through vibrations, so touching walls will vibrate each other more than walls that don't touch. Decoupling is when you separate the walls to prevent sound transmission. Keep in mind that resilient channels are prone to failure, and is not specified by the Steel Stud Manufacturers Association, so be careful. You could also: Float the walls or floor Isolating studs with joist gasket tape. STC is used to tell you how good a material is at soundproofing. A higher STC means it will do much better at soundproofing. Aim for materials with an STC between 30-40.
summary: Consider buying "quiet rock" instead of normal drywall. Try installing the simpler, easier "dry blown" cellulose. Fill the cavity between the studs with a fiberglass or mineral wool insulation instead of damp blown cellulose Apply a single layer of drywall with soundproofing compound. Isolate or float your drywall off of the studs by using resilient channel or sound isolation clips. Understand Sound Transmission Class (STC) ratings when choosing construction materials.