A few days later when I realized that I actually had to cook the thing, I started looking for recipes online. I started out thinking I would make a savory dish, possibly stuffing it with rice and fresh herbs, but I started seeing all kinds of recipes that called for butter and sugar instead - it didn't take me long to jump on that train and pull out of the station! And, despite my husband's skepticism once it came out of the oven, it was delicious! I can't wait to make this one again.
Before we get started, I have to apologize for the lack of pictures. I spent quite a while preparing everything and taking pictures of all the steps, only to realize I had no memory card in my camera once the squash was already in the oven. It's pretty straight forward, though, so hopefully you won't need the extra visuals!
Start by washing and drying your acorn squash, then cut it down the middle with a good, sharp knife, and scoop out the seeds and gunk. I actually needed some help cutting it my first time around because the squash was so hard. Just make sure not to cut yourself!
Mix the butter and sugar together and spread it all over the fleshy parts, then sprinkle with a little pumpkin pie spice and a little coarse salt. Place the squash in a baking dish flesh side up and bake for 50 minutes at 400 degrees, or until soft, golden, and bubbly.
Wrapping it Up
Once your perfectly sizzled squash comes out of the often, resist the temptation to dig right in, and let it sit for about 8 minutes. This will help it to cool down so you don't destroy the roof of your mouth with fiery hot squash, and will also allow the yummy juices to soak in a little. It may look like a lot of extra butter sitting there, but, trust me, it will mix with the squash as you eat it, making every bite super delicious...so don't pour it out!
All you have left to do is enjoy!
1 acorn squash
2 Tbs butter, softened
2 Tbs brown sugar
Sprink of pumpkin pie spice
Sprinkle of coarse salt
Servings: 2 - 4
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