Basic Roasted Acorn Squash Recipe
By
CHOW Food Team
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
2 servings
After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?
Game plan: If you need a little help to open the squash, check out this tip.
This recipe was featured as part of our Fall Ingredients photo gallery.
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle. Slice a 1-pound acorn squash in half lengthwise and scoop out the seeds. Cut a small slice off the bottoms of each side to stabilize the halves. Coat the exposed flesh with a small amount of room-temperature butter, then generously sprinkle with salt and freshly ground black pepper. Fill each cavity with a heaping spoonful of brown sugar and a small pat of butter. Roast on a baking sheet until fork tender, about 45 minutes to 1 hour.
Taste great but insted of the sugar I use maple syrup.
New to squash, love to try this recipe. Forgive me for asking, when serving do you scoop out squash in serving bowl or serve individually as side dish and eat as is.
Acorn squash cooked this way is so yummy! I don't use the sugar and also I use a pan that can hold about half an inch or so of water to set the squash in. If I forget the water or it evaporates the bottom of the squash tends to burn a bit. I love to dunk my fork into that tiny swimming pool of melty butter for the first delectable bite.
I can't wait to try this recipe. I have never fixed acorn squash and this looks so simple and delicious.
Added some smoked paprika (pimenton de la vera) to the S&P before roasting. Love it!