Monday, February 25, 2013
Until trying this recipe several weeks ago, I had never eaten acorn squash. I've tried (and, for the most part, liked) just about every other type of squash, but never acorn. A friend recommended it and suggested roasting it with brown sugar and butter in the hollowed out part. I tried it and loved it! We've had it several times since then and it's a perfect side dish for when you already have your oven going for another dish, like meatloaf or a casserole. I'm not sure of the proper way to eat it, but we just eat it as pictured above, scooping the flesh out with a fork. One squash makes 2 generous servings.
1 acorn squash
4 t. butter
4 t. brown sugar
Cut an acorn squash in half and scoop out the seeds. Place each half flesh side down in a baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.
Flip the halves over and add 2 t. butter and 2 t. brown sugar to the middle of each. Sprinkle with a little cinnamon if desired. Return to oven and bake an additional 30-45 minutes until very tender.
I like to score mine and then swirl them to better distribute the butter and brown sugar after baking. So delicious!