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09/07/2011 National Acorn Squash Day Sweet Roasted Acorn Squash

Source of Recipe

food Network


Recipe Introduction

True to winter squash form, acorn squash has characteristic inedible hard, thin skin and firm flesh. It is roughly ovoid in shape with thick ridges, five to eight inches long, four to five inches across, and has a defined point at the bottom. The flesh is sweeter than summer squash, with a nut-like flavor. It is shaped like a ribbed acorn, hence its nickname. The growing period is longer than summer squash, giving it plenty of time to soak up the sweetness of the sun. Along with the standard green variety, you may also run across orange and white acorn squash varieties. Although available in many areas year-round, prime season for acorn squash is early fall through winter. Squash is one of the easiest vegetables to digest, is low in calories, and makes a filling dish.

List of Ingredients

HOME COOKIN’ 09/07/2011 National Acorn Squash Day Sweet Roasted Acorn Squash



Sweet Roasted Acorn Squash


• acorn squash, sliced in 1/2, seeds removed
• 4 tablespoons butter
• 4 tablespoons dark brown sugar
• 1 teaspoon ground nutmeg
• Salt
• 2 tablespoons raw cane sugar


Recipe



Preheat oven to 450 degrees F.
Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

Total Time: 2 hr 45 min
Prep 15 min
Inactive 1 hr 15 min
Cook 1 hr 15 min
Yield: 4 servings
Level: Easy