Well just look at it.
Such a cute little shape – mimicking the tiny acorn nuts. But when you make it up with a few tasty accoutrements, you turn cute into…sexy. Lush flesh, a bit spicy with an earthy undertone. Irresistible. Such a great side dish.
Acorn squash is considered one of the many “winter squashes” which always confuses me because it’s ready each fall. Yes, it can last in a cold storage for most of the winter, but the look of it screams fall. As in “bring on the pumpkin and bring on the squash.”
It’s a great addition to a weeknight meal because you can pop it into the oven with a lasagna, meat loaf or pork loin and dinner is ready in 30 – 35 min. Meanwhile, you can put your feet up – or deal with mail or the kids’ homework.
Directions to Fool Proof Sexy Acorn Squash
Preheat the oven to 350 degrees F.
Scrub the outside of the squash to remove any bacteria.
Cut off just the tip of the pointy side so that it will sit flat in a baking pan.
Carefully cut the squash in half.
Scoop out the seeds and strings.
Place the halves in a baking pan.
Cut slits about 1/4 inch deep in both directions of the bowl of the squash.
Dab with a bit of butter – 1 tsp each is plenty.
Add 1 tsp brown sugar or coconut sugar in each squash half.(or maple syrup, agave, or honey)
Sprinkle with cinnamon. (Nutmeg and ginger are also good.)
Pour 1 cup water into the baking pan, being careful not to get water on the squash.
Carefully place the pan in the oven and set the timer for 30 minutes.
After 30 minutes, if a knife goes into the squash easily, it’s done. If your squash is larger, it may take longer.
That is it, my friend. You can serve the squash half as either one or two servings. If there are left overs, put it in the fridge and warm in the microwave. A drizzle of maple syrup will perk it right up.
The flavors of fall – earthy and uncomplicated.