Serving
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Baked Acorn Squash
U.S.

Serves
Effort:
Sched:
DoAhead:
4 side
**
3/4 hr
Yes

Simple to prepare and tasty (though you do have to wait over an hour to eat it), I usually have these for breakfast. I like mine plain with just butter but others sweeten theirs and add spices.


1-1/2
1/4
a/r
#
c
Acorn Squash
Butter, salted
Options
  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. 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 an oven-proof baking dish, shaving a little off the bottom if needed so they stand straight.
  5. Melt BUTTER and pour it carefull 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 (Note-1). Personally I don't use any options save sometimes a pinch of cinnemon.
  7. Pour about 1/4 inch of water into the baking dish so the squash doesn't get too dry, then bake at 400°F/200°C until done and starting to brown on top, about 1-1/4 hours.
NOTES:
  1. Options: Some people add a fair sprinkling of brown sugar or maple syrup to the butter. A sprinkle of ground cinnemon or allspice is also popular.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
1sv_sqacorn1 070924 ! misc
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