Friday, November 6, 2009
Classic Baked Acorn Squash
I don't like chips and I don't like cookies. I am not saying I completely rule out sweet and salty, but as I have gotten older I have enjoyed more natural ways of satisfiying these cravings. One of my favorite salty dishes is squash. Every year my grandma makes amazing acorn squash with a lot of salt and butter. So this year I tried integrating acorn sqaush into a meal by following this recipe. I liked it ok, but with acorn squash I would rather have salty than sweet. And this recipe included a lot of brown sugar and maple sugar. So if I try it again I will just include the salt and butter. But for those of you who enjoy sweet and natural, this is the perfect recipe for you. Recipe courtesy of Simply Recipes.
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, 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. 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 that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a 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. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, 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.
Serves 2 to 4, depending on how much squash you like to eat.
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