Monday, February 25, 2013

Acorn Squash

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.

Acorn Squash

1 acorn squash
4 t. butter
4 t. brown sugar
cinnamon (optional)

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!

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