Roasted Acorn Squash with Brown Sugar Butter
 
Prep time
Cook time
Total time
 
Serves: 4 squash halves
Ingredients
  • 2 acorn squash, any color
  • 4 Tablespoons butter
  • 4 teaspoons brown sugar
  • Sprinkle of salt
  • Sprinkle of nutmeg
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wash each squash and cut them in half crosswise. Place the halves in a glass baking dish or on a baking sheet, covered in foil. You may need to cut a small slice off the bottom of the squash halves so they can sit upright in the baking dish.
  3. Using a spoon or clean hands, scoop the seeds out of the squash halves, taking care to remove all the seeds and stringy part of the flesh.
  4. Cut the butter into individual tablespoons. Place one tablespoon of butter in each cavity.
  5. Spoon one teaspoon of brown sugar into each cavity.
  6. Sprinkle the tops of each squash half with both salt and nutmeg.
  7. Bake for 45 minutes total; basting every 15 minutes with the brown sugar butter. (Basting: Remove the pan from the oven at the 15, 30 and 45 minute marks. Use a pastry brush or spoon to "baste" the squash halves with the brown sugar butter, both inside the cavity and around the tops of each half.)
  8. After 45 minutes, push a small knife into the squash flesh. It should be very soft. If you meet some resistance, bake for another 10-15 minutes, or until soft.
  9. Serve each person their own squash half. Use a spoon to scoop the yummy squash right out of it's pretty flower shell!
Notes
You could substitute maple syrup for the brown sugar.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/roasted-acorn-squash-with-brown-sugar-butter/