Roasted Acorn Squash Thursday, October 18, 2012
For each two servings, you'll need:
1 Acorn Squash, halved
For each half, you'll need:
1 1/2 Tb of butter
kosher salt, a pinch
1 TBSP brown sugar
1 tsp maple syrup or honey
a pinch of cinnamon
Preheat oven to 400 deg. Place about 1/2 cup of water in the bottom of a baking dish. Scoop the seeds and gunk from the inside of each squash half. If you wish
to separate the seeds to roast, simply rub the pulp under water to release as many as possible, set the seeds on paper towels to dry, and proceed.
Score the inside of each squash half with a paring knife. Into each half, place the butter, brown sugar, pinch of salt and cinnamon, and a drizzle of the maple syrup or honey. Bake the squash for 1 hour to 1 1/4 hours. You'll want the tip of a paring knife to pierce the flesh very easily - and undercooked acorn squash is NOT lovely, so if there's any resistance at all, put the squash back in for another quarter of an hour. That's it! Remove the squash from the casserole to plate, and drizzle some of the syrupy stuff from the middle over the flesh. I serve them in their skins and diners simply scoop the goodness out right there! You're done!