Wednesday, November 6, 2013

Brown Sugared Acorn Squash

This is one of my favorite fall side dishes to serve to family and friends during the fall and winter.  The presentation is beautiful, the squash is quintessentially "Fall."  Each time I make this recipe I close my eyes and take in the smooth, creamy, sweetness of the first bite. It is a super easy dish that often surprises guests that are not familiar with the winter variety of squash. You can find acorn squash year round at the big name grocery stores, however, the season for acorn squash is considered to be late fall through winter. 

2 acorn squash
2 Tbsp butter or margarine
4 Tbsp brown sugar
salt, cinnamon and nutmeg

Preheat oven to 400 degrees. Use a sharp knife and cut the acorn squash in half. Use a spoon to scoop out the seeds and stringy pulp from the center, similar to how you would clean out a pumpkin. Fill a large baking dish with about 1/2 inch of water. Place the acorn squash cut-side down in the baking dish. This keeps the skin and flesh moist and tender. Place in the oven and bake for 1 hour. Bigger squash may take an extra 15 minutes or so, it should be fork tender all the way through. Remove from the oven and carefully lift the squash from the baking dish and flip them cut side up on a serving dish. In the well of each squash add 1/2 Tbsp butter, 1 Tbsp brown sugar a dash each of salt, cinnamon and nutmeg. To enjoy, mix the butter, brown sugar and spices into the flesh of the squash. (Makes 4 servings)


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