Description
A simple and delicious recipe for baked acorn squash halves, caramelized with butter and brown sugar for a sweet and savory side dish.
Ingredients
Ingredients
- 2 acorn squash
- 4 tablespoons butter
- 4 tablespoons brown sugar
- spray oil (to coat the baking pan)
Instructions
- Preheat the oven: Preheat your oven to 400°F to ensure it is hot enough for baking the squash evenly.
- Prepare the acorn squashes: Place each acorn squash stable on a towel on your work surface. Using a sharp knife, carefully cut each squash in half through the middle.
- Remove seeds: Scoop out the seeds and stringy pulp from the center of each squash half using a spoon, creating a hollow cavity.
- Prepare the baking pan: Spray a baking pan with spray oil to prevent sticking. Arrange the four squash halves cut-side up in the pan.
- Add butter and sugar: Place 1 tablespoon of butter and 1 tablespoon of brown sugar inside the cavity of each squash half, distributing evenly.
- Bake: Bake the squash uncovered for 1 hour and 15 minutes, or until the flesh is tender when pierced with a fork.
Notes
- Use a sharp knife to safely cut the tough acorn squash. Stability is key—placing it on a towel prevents slipping.
- For extra caramelization, you can broil the squash for the last 2-3 minutes of baking, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Optional: sprinkle with cinnamon or nutmeg before baking for enhanced flavor.
