Tuesday, November 18, 2008

Baked Acorn Squash with Brown Sugar

This is a favorite of mine! While most normal portions for an adult might be 1/4 of the squash, I eat a full half. I would probably eat both halves, if I thought I could get away with it. My sisters were the same way. When my mom made this squash, there was never any leftover. Poor mom... I even think there were times she sacrificed her own squash portion to us wolves.

In any event, you now know that this recipe is good. Really good. Of course, you should like squash. Which Tim doesn't, and that secretly makes me happy, because that means there's more for me!

Baked Acorn Squash with Brown Sugar

1 1/2 tablespoons butter, divided
1 medium acorn squash
1 tablespoon light-brown sugar
Fresh ground pepper (optional)

Preheat oven to 425.

Butter a rimmed baking sheet or pie plate (depending on how many you are making). Halve 1 medium acorn squash (TIP: Use a kids pumpkin carving tool. It's much easier than a knife, which slides and is hard to slice through the squash). Scoop out the seeds/pulp.

Place the squash halves, scooped side down, on prepared sheet and bake for 20 to 25 minutes. Squash should be browned when turned over.

Remove squash from the oven, and turn over. Prick insides all over with a fork. Place 1/2 tablespoon butter and 1/2 tablespoon light-brown sugar in each half.

Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Variations of Baked Acorn Squash:
- Acorn Squash with Cranberry Apple Stuffing, from Elana's Pantry
- Spicy Apple-Butter Acorn Squash Rings, from Seasonal Ontario Food
- Baked Acorn Squash with Granola and Apples, from 24 Boxes
- Acorn Squash with Chili-Lime Vinaigrette, from Smitten Kitchen

Guten appetit!

1 comment:

Chria said...

MAN does that look tasty!