Nov 9, 2008

Baked Acorn Squash

I loved squash as a child. My mom would make it and I would devour it. But for some reason, this is one of those foods that I hadn't attempted to make. I don't really know why - it seemed daunting. Until, that is, I came across this recipe at The Pioneer Woman Cooks. I loooove this website and visit it almost daily. If you haven't browsed over there yet, you must! It's hilarious, the pictures are outstanding and every recipe I've tried has been a success!

Anyway, on to the squash. I made this with a roasted chicken and it went very well together. The squash was perfectly done and perfectly sweet. This was super easy once I cut through the skin of the squash! I don't really have much else to say - go to The Pioneer Woman's website and look at her directions. They are awesome!

Oh, and when you make YOUR squash, pay attention to the directions. Grr, I did not! I forgot to score the squash, so I had to take out the butter and brown sugar to do so. THEN I put it in the oven and realized I'd forgotten the maple syrup. Ugh - Who knows what was going through my head. :/

Baked Acorn Squash
from The Pioneer Woman

Acorn Squash
Kosher Salt
Brown Sugar
Pure Maple Syrup

1. Preheat oven to 400 degrees.
2. Half each squash, then scrape out the seeds and stringy membranes.
3. Sprinkle each half with salt.
4. Add a generous tablespoon of butter to the center of each squash.
5. Add 2 to 3 heaping tablespoons brown sugar.Drizzle squash with maple syrup.
6. Pour 2 cups water in the bottom of the baking pan.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.
9. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

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