|baked acorn squash|
It's not fall, Thanksgiving is not near, it's not even cold anymore in Portland, so why did I decide to make Baked Acorn Squash today? Because it's delicious, that's why. The fact that I was doing groceries while hungry also helped. I ended up with way more items in my cart than I had on my list. One of them was an acorn squash (it basically jumped into the cart). The rest is recorded on this blog post. I hope you enjoy this delicious recipe of baked acorn squash. I certainly did :)
what you need:
- 1 acorn squash
- 1 tablespoon butter (the real deal please)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon (mixed in the sugar)
- 2 tablespoons maple syrup
- dash salt (optional)
yield 2 servings
what to do:
Preheat the oven to 400F.
Cut the squash in half, lengthwise, and remove the seeds with a spoon. I don't fuss about the stringy pulp but if you do, by all means remove them all.
Use a small knife to score the squash in a grid pattern.
Place the squash halves in a baking dish and spread the butter on them and sprinkle with salt.
Add 1/4 inch of water to the baking dish.
If necessary cut a small piece of the bottom of the squash so it will lie flat in the baking dish.
Add the sugar and cinnamon mix.
Finally add the maple syrup.
Place in the preheated oven and let it bake for about one hour. After 30 minutes check the level of water and if necessary add boiling water to the baking dish.
It is ready when a fork pierces the squash easily. Time in the oven might vary depending on the thickness of the squash but one hour should be enough.
|delicious baked acorn squash|
Serve it with a spoon so you can scoop a little bit of the sauce with each bite.