This recipe was adapted from one of my favorite websites, and food blog author, The Pioneer Woman, She always has really great recipes, and most of them are fairly simple.
Anyway, it is the fall season, and that means there is an abundance of a lovely variety of squash (squashes, squaesch...I can't pluralize worth a darn). This recipe is painfully simple, and is equally delicious.
Brown Sugar Acorn Squash
1 Acorn Squash
4-5 Tbs Brown Sugar
2 Tbs Butter
Coarse Grain salt
Maple Syrup (optional)
Procedure:
0. Preheat the Oven to 400 F.
1. Cut squash (carefully) in half. Notice the manly hands, these are my husband's. I was afraid that slippery squash + big knife = Lisa fainting and a trip to the ER, so I "allowed" him to do it instead. (Actually, I begged.)
2. Scoop out the seedy, stringy innards of the squash, and discard them. Place the halved (or kinda-halved, like mine) squash in a baking dish. Sprinkle them with a pinch or two of salt, and score them a few times.
4. In the original recipe, PW drizzles her squash with pure maple syrup. We didn't have that, and I didn't want to destroy the entire recipe, so I delegated a single half to be drizzled with...um...Hungry Jack syrup. Tony liked it, but he's pretty easy to please :).
5. Fill the baking dish with about 1 cup of water, so the acorns have moist heat, and cover the dish with tin foil
.
6. Place them in the oven for about 30 minutes covered. Then, take off the foil and allow them to bake for another 30-40 minutes.
Tony actually liked the redneck Hungry Jack drizzled squash much better, but I thought the flavor of the brown sugar-only version was much more developed (i.e. not drowned in syrup and without its original, squash-ie flavor).
Either way, I would definitely make this dish again!
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