Sunday, January 9, 2011

Roasted Acorn Squash

A classic winter standby. Makes an easy-to-prepare, but elegant looking side dish. Or, if you are feeling lazy and not all that hungry, eat it as dinner all by itself.




Roasted Acorn Squash


1 acorn squash
1 T butter
2 T brown sugar
maple syrup (opt)
salt and pepper (opt)

Preheat oven to 400.

Cut squash in half, lengthwise. Use your fingers (or a spoon) to remove stringy flesh and seeds. Use the side of the spoon to scrape the last of the stringy flesh out.

Place squash halves in a baking dish, cut side up. Add about 1/2 c water to the bottom of the baking dish. Bake for 45 minutes, or until tender. Remove from oven and add butter and brown sugar to the squash cavity. Serve hot.




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