Wednesday, December 10, 2014

Classic Baked Acorn Squash

The first baked squash of the season! With one of the first truly cold nights down here in Texas, you feel compelled to make some fall and wintery dishes for dinner. First to my mind was baked squash!

I learned a tip tonight that was very helpful; scoring the squash really helped the flavorings (brown sugar, butter, and syrup) get distributed across the vegetable. This is not something I've done before, but a step I will certainly take from now on!

Classic Baked Acorn Squash

1 acorn squash
1 T butter
2 T brown sugar
2 tsp maple syrup
dash salt

Preheat oven to 400.

Cut the acorn squash in half. Scrape out the seeds and stringy pulp. leaving only the firm flesh.

Using a small paring knife, score the squash flesh - deep enough so that the fillings can soak in. Set squash in a baking dish, and add water to the pan (I go about half way up the pan -- enough so that it won't boil dry, but not so much that I can't carry the pan across the kitchen).

To each squash, add butter, brown sugar, maple syrup, and dash salt. (I forgot and it turns out just fine, though many people may want to finish with salt before serving.)

Bake for about 75 minutes. The squash will be very very soft.

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