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Classic Baked Acorn Squash




Source of Recipe


friend


List of Ingredients




1 acorn squash
1 tbsp. butter or margarine
2 tbsp.brown sugar
2 tsp. maple syrup
dash salt




Recipe




Heat oven to 400° F. (200º C). Using a strong chef's knife, perhaps a rubber mallet to help, cut acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out seeds and stringy stuff in the center of each half. Score insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about 1/4" water to bottom of baking pan(s) so that skins don't burn and squash doesn't dry out. Coat inside of each half with 1/2 tbsp. butter. Add a dash of salt if using unsalted butter. Add a tbsp. brown sugar to cavity of each half. Dribble on a tsp. maple syrup per half. Bake 60 - 75 minutes, until squash is very soft and tops are browned. Do not undercook. When finished, remove from oven, let cool a little before serving. Spoon any buttery sugar sauce not already been absorbed by squash over exposed areas. Makes 2-4 servings.