25 October 2009

Acorn Squash

It's fall, well kind of, but that means Acorn Squash!

Growing up, this was one of my favorite vegetables. I always looked forward to sitting down to a nice, sweet, buttery pile of Acorn Squash goodness that just melts in your mouth.

It really is quite simple to cook but it does take some time, so plan accordingly.

(baked Acorn Squash with Creamy Allegro chicken and roasted potatoes)

Baked Acorn Squash

  • 1 Acorn Squash
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • salt

Slice your squash in half and scrape out all the seeds.

Soften the butter in the microwave oven then mix in the brown sugar and salt.

Pour half of butter mixture into each side of the squash. Rub cut sides with your butter, brown sugar and salt. Leave the remaining mixture down in the middle of the squash.

Bake, cut side up, at 400 degrees for 1 hour, until it softens. Remove from oven and let sit for 10 minutes. (Letting it sit cools it so it's easier to handle and all that liquid gets soaked down into the squash)

Carefully remove from baking sheet, and scrape the meat out into a mixing bowl.

Mix the squash tasting and adding more salt if needed.

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