Baked Acorn Squash
INGREDIENTS
1 acorn squash
1 tbsp. butter
2 tbsp. brown sugar
2 tsp. maple syrup
dash of salt
- DIRECTIONS
- Preheat oven to 400°F.
- Using a strong chef's knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. (I save the seeds and roast them just like pumpkin seeds). Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so the skins don't burn and the squash doesn't get dried out.
- Coat the inside of each half with 1/2 tbsp. of butter. Add a dash of salt if you are using unsalted butter. Add a tbsp. of brown sugar to the cavity of each half. Drizzle a tsp. of maple syrup to each half.
- Bake in the oven for 1 hour to 1 hour and 15 minutes, until the squash is very soft and the top are browned. Do not undercook. Remove from oven and let cool a bit before serving. Spoon the buttery sugar sauce on the interior sides for more absorption.
Adapted from: Simply Recipes
It looks delicious! Thanks for sharing :)