Classic Baked Acorn Squash

Acorn Squash

Last week, I got an acorn squash in my CSA basket. I’ve never seen or eaten one before and so I looked it up on Google and found this recipe. I didn’t modify it in any way, and so I’ve simply copy-pasted it onto my blog, with a link to the original recipe at the bottom. After eating it though, I think I would have done it a little differently. First, I baked it for 1 hour and 15 minutes, but feel like it might have needed another 15 minutes. Secondly, I think it needs more of the butter-sugar syrup. Next time I’m going to make a little extra in the microwave, to add to the squash while we eat it. Lastly, I had to keep adding more water to the dish, ¼ cup wasn’t enough. I would add a full cup in the future.

We ate it like a dessert, and I think it’s going to become a Fall favorite. Taken from Simply Recipes.


Classic Baked Acorn Squash

 
INGREDIENTS

· 1 Acorn squash 

· 1 Tbsp Butter
· 2 Tbsp Brown Sugar
· 2 teaspoons Maple Syrup
· Dash of Salt

Classic Baked Acorn Squash

METHOD
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.

Classic Baked Acorn Squash