Acorn is a delicious and popular winter squash. Like other winter squashes, it is a “long keeper”. Properly stored, it will still be good well into the winter months. One of the neat things is that the squash shell is perfect as a serving dish. With this acorn squash recipe, you bake this squash right in its attractive shell. As you know, when it comes to cooking, a good meal is all about the presentation!
Difficulty Level: When it comes to effort, this recipe is about as easy as it gets.
Serving Size: 1/2 acorn squash per person
Acorn squash
A pat of butter or margarine for each half
1 Tablespoon dark brown sugar per 1/2 acorn squash
salt and pepper to taste
Wash the outside of the acorn squash.
Slice the squash in half from stem to blossom end.
Remove seeds and strings from the seed cavity and rinse out the seed cavity.
Place in a baking pan or dish, cut side up.
Lightly butter the exposed meat and place a dab of butter in the cavity of the squash.
Add a little water to the bottom of the pan. This will produce steam and help to cook the squash.
Cover the pan with aluminum foil to keep the steam in.
Bake in oven at 350° F, for 40 minutes.
Put 1 Tablespoon of dark brown sugar into the cavity of each squash.
Bake for another 10-20 minutes, until tender.
Pierce squash with a fork, to see if it is soft in the center.
Remove squash halves from the oven and serve hot.
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