Acorn Squash with Caramel Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This squash recipe from Grandma's Homestead Restaurant, Holmes County, Ohio, is so delicious it could be dessert. The caramel sauce is also great as a dip for apples or a topping for ice cream. Ingredients:
3 medium acorn squash |
3/4 teaspoon ground cinnamon |
2 tablespoons butter |
caramel sauce: |
2 cups packed brown sugar |
2 cups maple pancake syrup |
1/2 cup butter, cubed |
1/2 cup heavy whipping cream |
Directions:
1. Cut squash in half; remove and discard seeds. Sprinkle cinnamon over squash. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
2. Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender.
3. Meanwhile, for sauce, in a large saucepan, bring brown sugar and syrup to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in butter until melted. Add cream. Remove from the heat. Serve with squash. Refrigerate leftover sauce. Yield: 6 servings (4 cups sauce).
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