Friday, November 5, 2010

Baked Acorn Squash

Classic Baked Acorn Squash


  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt


  • Preheat oven to 400°F.
  • Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. 
  • Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 
  • Score the insides of each half several times with a sharp knife. 
  • Place each half in a baking pan, cut side up. 
  • Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
  • Coat the inside of each half with 1/2 a Tbsp of butter. 
  • Add a dash of salt if you are using unsalted butter. 
  • Add a Tbsp of brown sugar to the cavity of each half. 
  • Dribble on a teaspoon of maple syrup to each half.
  • Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. 
  • When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

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