Comment: When we see the typical dark green, ribbed, bulky Acorn squash on the supermarket vegetable shelves, we know winter is approaching and we need to get ready for cold weather. Traditionally a fall squash, the Acorn is a good source of dietary fiber and potassium and the inner squash, when coated with brown sugar, butter and maple syrup is a delightful treat. It’s an occasional Side but one that were sure you will enjoy.
Traditional oven method, 1 hour; Microwave method, 10 minutes
2 (½ squash per person)
1 large Acorn squash cut in half
1 tbl brown sugar
1 tbl butter or Margarine
2 tbl Maple Syrup
- Preheat over to 375 degrees.
- Carefully slice the squash in half (top to bottom) slicing a piece of the bottom of each so that the halves will balance themselves when on a cookie sheet.
- With a spoon or knife, scoop out the seeds and loose fiber discarding unless you want to bake the seeds.
- Penetrate the meat with knife 5 or 6 times and add brown sugar, Margarine and syrup.
- Place on a cookie sheet and bake 1 hour but while baking, occasionally dredging the hot syrupy mix to coat all of the inner squash.
- When cooked serve on individual plates.
- Pierce the outer, tough skin 6 or 7 times with a sharp object a knife or a sharp, pointed kitchen item.
- Cook on high heat for about 10 minutes (or slightly less) which will not only heat the inner pulp but will soften the outer.
- Let cool for 5-7 minutes.
- Slice in half, scoop out seeds and pulp, add brown sugar, butter or Margarine and syrup and return to micro for heating 3-4 minutes on high.
- Halves will be hot. Allow to cool slightly and serve on individual plates.