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.