Every now and then, it is nice to get back to basics. Though many of you likely know how to roast a simple, acorn squash, I am banking on the fact that a few may not think about how easy and delicious this autumn side dish can be. I have tried a few other fancy things with acorn squash but I feel this simple roasting method suits it best.
As a child, I used to tolerate the sweet mash out of an acorn squash. Once I had worked through the top sugary layer, I rejected the inner flesh. Recently, an increased appreciation has me savoring each bite, scraping out every soft morsel until the skin falls limp on my plate.
A half acorn squash is such a visually beautiful addition to a meal. The dark green and bright orange add color while the natural curvaceous shape creates undulations that call out for the tip of your spoon to cozy in to a curve and dig in.
Stop passing by the mounds of squash in your produce section.
Grab a few next time and roast them up in a simple, sweet, butter bath.
Basic baked acorn squash
1 acorn squash
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons maple syrup
Salt & pepper
Preheat oven to 400 degrees F. Cut the squash in half and scoop out all of the seeds and pulp inside. Soften the butter to room temperature. Combine it with the sugar and maple syrup. Rub the insides and top edges of the squash with the butter mixture. Sprinkle with salt, pepper and nutmeg. Place the halves on a baking sheet, cut side up. If needed, slice a small piece off the opposite side to keep them standing upright. Be careful not to cut too deep and make a whole or the butter mixture will drip out and melt. Bake in the oven for about 1 hour or until very soft when pierced with a fork.
Caroline Lubbers blogs at Whipped.
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