It’s that time of year, when the grocery store aisle is full of a variety of squash and I ask myself, “Do I really want to cook one of those things? They are a pain in the tush to cut open and they take forever to cook.” But then I remember how good they taste and I put a couple in my cart.
1-2 acorn squash
a few dabs of butter
Preheat oven to 400 degrees.
Cut acorn squash open from stem to bottom and scoop out all of the seeds.
Pour a small amount of water in the bottom of a cookie sheet or casserole dish..about 1/4 in. deep.
Place the squash cut side up on the cookie sheet/casserole dish.
Put a little dab (1/2 tsp) of butter in each half.
Pour about a tsp of maple syrup in each half.
Sprinkle a dash of salt in each half.
Score the inside of each half with a sharp knife a few times.
Cook for about an hour.
BE CAREFUL WHEN YOU OPEN THE OVEN. It will be steamy in there from the water you put in the bottom of the pan.
Let cool for a few minutes. Enjoy.
What did the family think? Turns out I am the only person in my house that likes acorn squash. They have no idea. It’s super tasty and super duper good for you.
Where did this recipe come from? This is basically how my mom always cooked it. I think she may have used brown sugar instead of syrup though.
photo from Big Oven