I've never cooked with acorn squash before, or ever eaten it for that matter, but every year I see these adorable squash in the grocery store produce section, so this year I decided to try one. This recipe for Roasted Acorn Squash calls for one half of the squash to be filled with butter and brown sugar, and the other half to sit on top. I decided to fill each half with the good stuff so that Bob and I could each have our own. Unfortunately Bob didn't like his. I guess he just doesn't like acorn squash. I really liked mine, until the butter/sugar mixture ran out . . . then I didn't see a need to eat any further! If you like acorn squash, I'm sure you'll love this recipe!
Don't mind those little fork marks - it's where I tested for softness . . .
Roasted Acorn Squash
Serves 2 or more
1 medium acorn squash, halved and seeded
2 Tablespoons butter
4 Tablespoons brown sugar
Preheat oven to 350F.
1. Turn acorn squash upside down (skin side up) onto an aluminum foil-lined baking sheet. Bake until squash begins to soften, approximately 30 to 45 minutes.
2. Remove squash from the oven and turn over so that the flesh is facing up. Place 1 Tablespoon butter and 2 Tablespoons brown sugar into each squash half.
3. Bake another 30 minutes.
4. To serve, you can scoop out the insides and place in a dish, or just eat it right out of the squash (which is what we did!)
Source: Adapted from Allrecipes.com