I was walking through the produce section at the grocery store last week when I saw the acorn squash. It has been a while since I have baked a squash, so I decided to purchase one. Also I was hoping that if I added some sweetness to the squash I could coax my guys into eating some of it.
I enjoy eating baked squash, but normally I eat it plain, I guess I enjoy the natural flavor of it. But knowing my guys, I knew that they would not touch it if I didn’t add some sweetness to the flavor. I found a simple recipe on allrecipes.com that used butter and brown sugar, I decided to add a touch of cinnamon for good measure.
The squash was delicious, I felt like I was eating dessert instead of a vegetables. My guys did not quite agree with my feeling. I guess I can’t win them all.
Baked Acorn Squash (Source: adapted from allrecipes.com)
1 medium acorn squash cut in half and seeded
2 tablespoons butter melted
4 tablespoons brown sugar
Sprinkling of salt
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F.
Lightly sprinkle the squash with a little salt.
Place acorn squash cut side down in a baking dish (I used a 9 x 13 cake pan). Add a little water to the bottom of the pan, about 1/4 to 1/2 cup. Bake for about 25 to 30 minutes, until the squash begins to soften.
While the squash is baking mix the cinnamon and brown sugar together. Melt the butter before taking the squash out of the oven and set aside.
Remove from the oven and flip the squash over so that the cut side is facing up. Drizzle the melted butter over the squash. Sprinkle the brown sugar and cinnamon mixture over the cent of the squash and place it bake in the oven. Continue baking until fork tender about 30 to 40 minutes. The baking time will depend on the size of the squash.