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 Acorn squash is a winter squash that looks a
bit like an acorn. The most common variety is dark green with a deep
ridged outer skin and a deep yellow to orange flesh and is often about 6
inches long.
Baking acorn squash is the easiest and most popular way of cooking it. Acorn squash are wonderfully easy side dish that is great anytime of the
year. My daughter always wants this Baked Acorn Squash for her birthday
dinner.
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Baked Acorn Squash
1 acorn
squash, halved
2 tablespoons butter
2 teaspoons honey, maple syrup,
or
Hickory
Syrup
2 tablespoons firmly-packed brown sugar
Salt and coarsely ground
black pepper to taste
Preheat oven to 375 degrees F.
Cut squash in half lengthwise (from stem to
end). Use a spoon to scoop out the seeds and stringy stuff in the center of each
squash half. Score the insides of each half several times with a sharp knife.
 Add 1 tablespoon of butter,
1 teaspoon of honey, maple syrup or hickory syrup, 1 tablespoon of
brown sugar, salt and pepper to the hollow scoop of each
squash half.
Place each half in a
large baking pan, cut side up. Add about approximately
1/4-inch of water to the bottom of the baking pan so
that the skins don't burn and the squash doesn't get
dried out. Bake approximately 1 hour or until tender when flesh is
poked with a fork. Remove from oven and let cool a
little before serving. Spoon any buttery sugar sauce
that has not already been absorbed by the squash over
the exposed areas.
Makes 2 Servings.
Variations ideas to add to the
above recipe:
- 1/2 teaspoon ground cinnamon
- 2 tablespoons raisins (or other dried fruits)
- 2 tablespoons chopped nuts (of your choice)
- Herbs of your choice
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