I’ve been visiting the local farmers’ market most weeks since it opened back in June. It has made quite an evolution over these very short 8+ weeks. What a treat to find these babies nestled in a basket at this week’s market. Could it be fall is just around the corner? I will be sad to see the summer produce go, but my fall recipe folder is exploding with ideas!!
Baked Acorn Squash just says LOVE to me. Growing up I remember Baked Acorn Squash being served as a side dish. I also remember eating every bite of it before ever being aware anything else was on my plate. It’s hard to categorize it as a vegetable or side dish when it could easily be savored as dessert. When maple syrup meets brown sugar it’s reminiscent of the maple sugar candies we grew up on. A visit back to New England wouldn’t be complete without finding these melt in your mouth treasures.
- 1 Lg. or 2 mini Acorn Squash
- 2 Tbl. butter softened
- 2 Tbl. brown sugar
- 2 Tbl. maple syrup
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut acorn squash in half and scoop out seeds and stringy squash.
- With a sharp knife, score inside of each squash in a criss cross pattern, about ½" deep.
- Season squash cavities with salt and pepper.
- Combine butter, brown suqar, and maple syrup and divide equally between squash halves coating the insides.
- Place squash cut sides up in a shallow baking dish and add about ¼" water to pan.
- Bake for about 1 hour, less for mini's, slightly longer for larger squash.
- Baste with the sugar butter sauce at 10 min. intervals.
- Squash are done when the flesh is very soft.
- Let cool before serving.
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