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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is my favorite recipe for acorn squash. It's very sweet, but not overly so. I based this off a recipe by Paula Deen. It's best to use real maple syrup. My husband who doesn't like squash and my 3 year old daughter really liked this. I served it with a pork roast and mashed potatoes. Ingredients:
2 acorn squash |
3 tablespoons dark brown sugar |
5 tablespoons maple syrup |
8 tablespoons butter |
1/4 teaspoon cinnamon |
salt |
pepper |
Directions:
1. Preheat oven to 400.
2. Slice acorn squash in half from top to bottom and scoop out the seeds and stringy pulp. With a knife or fork pierce the flesh of the squash on the inside being careful not to go through the skin.
3. In a bowl mix brown sugar, syrup, cinnamon,salt and pepper.
4. Cut the butter into little cubes and put 2 tablespoons into each squash. Place 2 tablespoons of the sugar mixture over the butter.
5. Place squash on baking sheet and bake for one hour.
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