Two Halves of Baked Acorn Squash on Dish
(click to enlarge)

Baked Acorn Squash


North America
Serves:
Effort:
Sched:
DoAhead:  		 2 break
**
1-1/2 hr
Part		 Simple to prepare and tasty (though you do have to wait over an hour to eat it). I like these for breakfast, with just butter, but some people sweeten theirs and add spices (see Options). This squash can also be used as a side dish and serve four.

1-1/2
1/4
a/r
#
c

Acorn Squash  
Butter, salted
Options
Make:   -   (1-1/2 hr - 15 min work)
  1. Preheat oven to 400°F/200°C.
  2. Set ACORN SQUASH on it's stem end and slice in half lengthwise - this takes a bit of strength and care. Easier to use a razor sharp Chinese cleaver knife and drive it down with a soft faced mallet. Scoop out seeds and fibers.
  3. Taking care you don't slip and cut yourself, cut a cross hatch pattern in each Squash half, going as deep as you can without breaking through the skin.
  4. Place Squash halves in a buttered oven-proof baking dish, shaving a little off the bottom if needed so they stand straight.
  5. Melt Butter and pour it carefully over the squash halves. You should end up with a fairly deep pool of butter in the cavity to dip pieces into as you eat the squash.
  6. Apply any Options you desire.
  7. Bake at 400°F/200° until done and lightly browned on top, about 1-1/4 hours. When they're starting to color use a brush to spread some of the butter around the edges.
NOTES:

  1. Options:

      Some people add a fair sprinkling of brown sugar or maple syrup to the butter. A sprinkle of ground cinnamon or allspice is also popular.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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