Acorn Squash
This is a simple and fairly standard recipe that I'm posting largely so that I can have it as a future reference:
1 acorn squash
1 tbsp softened or melted butter
2 tbsp brown sugar
2 tsp maple syrup
Preheat oven to 400 F. Cut acorn squash in half lengthwise. Scoop out and reserve seeds. Score the insides several times with a knife. Place each half in a baking pan, cut side up. Add ~1/4" water to the pan. Spread the butter over the inside of each half, then put 1 tbsp brown sugar and 1 tsp maple syrup in each half. Bake for 1 hr to 1 hr 15 min. The squash is done when the insides are very soft and the rims of the interior are brownish black. Remove from the oven and let cool. Spoon the melted sugar/syrup/butter mixture out of each half into a dish, then cut the halves into quarters and spread the mixture liberally over the insides before serving. Serves four when cut into quarters, 2 when cut into halves.
Remove the pulp from the reserved seeds and roast them in the oven with a little salt for a tasty treat (like pumpkin seeds)!
1 acorn squash
1 tbsp softened or melted butter
2 tbsp brown sugar
2 tsp maple syrup
Preheat oven to 400 F. Cut acorn squash in half lengthwise. Scoop out and reserve seeds. Score the insides several times with a knife. Place each half in a baking pan, cut side up. Add ~1/4" water to the pan. Spread the butter over the inside of each half, then put 1 tbsp brown sugar and 1 tsp maple syrup in each half. Bake for 1 hr to 1 hr 15 min. The squash is done when the insides are very soft and the rims of the interior are brownish black. Remove from the oven and let cool. Spoon the melted sugar/syrup/butter mixture out of each half into a dish, then cut the halves into quarters and spread the mixture liberally over the insides before serving. Serves four when cut into quarters, 2 when cut into halves.
Remove the pulp from the reserved seeds and roast them in the oven with a little salt for a tasty treat (like pumpkin seeds)!