Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way. In fact, the entire acorn squash is edible if you so desire. In addition to being delicious, it has many health benefits as it contains virtually no cholesterol or sodium, and is high in potassium, fiber and vitamin C. And last, but not least, the gourd-like appearance of the squash makes for a beautiful presentation when entertaining.
This recipe is extremely easy to make, tastes great and is fun to serve. It’s the perfect holiday treat! It serves 2 people, but can be easily doubled, tripled, etc. to make as many you need.
1 acorn squash
4 tbs. salted butter
3-5 tbs. brown sugar
Heat your oven to 375 degrees. While the over is heating, cut the acorn squash in half and remove the seeds (discard or roast the seeds – you will need more than 1 squash to have enough seeds to roast). Place the halves on a baking sheet (make sure the sheet has at least a small rim for any leakage) and make sure they sit upright and even. You may have to trim the bottom of the squash a little to make sure it sits evenly. If the squash tilts too much, the liquid could leak out while cooking.
Put 2 tbs. of butter and 1 to 2 tbs. of brown sugar in each squash. The brown sugar should fill up between one quarter and one half of the pitted area; loose not packed (the amount you use will depend on the size of the squash). I use light brown sugar, but dark brown works just as well. Bake the squash for one hour or until flesh is soft. A larger squash may have to cook longer than an hour. After the first hour, check it in 10 minute increments until flesh is soft.
The squash should about 3/4 full of liquid, so add more butter during the cooking process if necessary. Remove from oven and let cool for 5-10 minutes before serving.
To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar. Be careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid. And voila! Its ready to enjoy.
I love acorn squash, so if you’ve got another recipe, I would love to try it!