Baked Acorn Squash

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!

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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

Baked acorn squash

from The Pioneer Woman

  • Acorn Squash
  • Kosher Salt
  • Butter
  • Brown Sugar
  • Pure Maple Syrup

Directions

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.

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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.

Baked Acorn Squash

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