Classic Baked Acorn Squash Recipe Cooking method
Ingredients for Baked acorn squash 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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