I love all types of squash, so when October rolls around I start thinking about baking squash. I especially love acorn squash because it is so good sweet. The smell of the squash mixed with brown sugar and cinnamon baking in the kitchen makes a perfect fall day even better. Even though I have used brown sugar and cinnamon here, you could use a multitude of different sweeteners and spices.
This is a very simple recipe. Yet, it is elegant enough for a dinner party. It could even stand in as a dessert if you are avoiding wheat or eggs. It takes a bit of time to cook, but doesn’t have much preparation. The most difficult part is cutting the squash in half. Please be careful doing this as the squash can be quite thick and hard to cut. I eat it with a spoon scraping up a bit of squash and dipping it slightly in the butter sweet goodness in the center.
Hope you enjoy!
- 2 acorn squash
- salt to taste
- 8 tsps. unsalted butter, divided
- cinnamon to taste
- 8 tsps. light brown sugar, divided
- Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place cut side down in a 9"x13" baking dish. Add water to about 1/4 inch depth in the baking dish. Bake for 30 t0 45 minutes or until squash can be pierced easily with a fork. (The baking time varies greatly with the size and toughness of the squash.)
- Turn the squash over and put 2 teaspoons of butter in the center of each squash half. Use a fork to rub the butter over the entire area of the center and the cut edge. If there is any butter that remains unmelted, leave it in the center. Sprinkle each squash half lightly with salt and cinnamon. Place two teaspoons of light brown sugar in the center of each squash half. Return to the oven and bake again for about 15 minutes. Serve while still warm.