BAKED ACORN SQUASH
Do you like quick, easy and filling meals? That’s my favorite type of meal to come up with. I recently shared my recipe for
STUFFED ARTICHOKES, these are not only easy to prepare but it’s a healthy and filling meal even without adding any thing else. My next quick meal I am preparing is Baked Acorn Squash. The only ingredients needed for this delicious meal are brown sugar and butter. How easy is that?
Start by washing the squash then cut in half lengthwise. Remove the seeds and “stringing” part of the squash around the seeds.
Grease a baking dish and place the squash halves upside down in the dish. Bake at 400 degrees F. for 25 minutes. While the squash is baking, melt 1/2 cup of butter and mix with 2 teaspoons of brown sugar. As on option, you can also add 1/4 cup of honey or maple syrup, but I prefer just the brown sugar.
Turn the squash cut side up and spoon the butter-sugar mixture into each cavity. Bake an extra 30 – 35 minutes or until tender. The butter and brown sugar mixture bubbles up and smells so good while baking.
It will be very hot so make sure to let it cool before devouring the delicious baked acorn squash. This is yet another quick, easy and filling, not to mention healthy meal I love to make and eat.
But that’s not all I do with acorn squash…. I dry the seeds and will plant them in the spring in our garden! Nothing like home-grown vegetables!
Related
Favorite squash, way to eat it and have grown it often…can be done in microwave too…but not on my diet anymore so I grow second favorite…crook neck, which I love sliced, rubbed in Olive Oil, salt and pepper, barbecued…yummy! Have an extra bite of Acorn for me, Martha! Great blog topic!
Oh Katherine, I LOVE crooked neck also! I had that last night, sauteed with onions. The one thing about crooked neck, it’s super quick to make up. Think I’ll have more tonight! I’ve recently started using olive oil and love cooking with it. Next time I make acorn squash, I’ll have some for you!
I have never had acorn squash before but this looks tasty.
It is very tasty Brenda. I’m trying to do the “healthy” meals and I love all kinds of squash so trying new recipes for them.
I love acorn squash.
It’s one of my favorites too Sandy. I’m trying to start the year off with healthy eating, like I did last year! Having summer squash tonight.
I add quinoa to mine. Provides protein AND bulk.
But, to each their own.
Thanks a great idea Roy! I was just introduced to quinoa last year by my grandson who is into super healthy eating. Do you cook it and then add to the cavity? I’d love to try that! Thanks for the great suggestion.
Looks yummy!
It is Savvy Age! The only problem is the time it takes to bake but it’s well worth it in the end! Thanks for stopping by my kitchen.
I love squash! Great recipe!! In the past year I’ve had an issue with some squash varieties; it’s a problem I had never heard of before. My fingers get a little numb when I peel – in particular – butternut squash. I have heard it happens with pumpkin, zucchini and other squashes, too. I prepared it for years with no issues, then suddenly I started getting a reaction. I can eat the cooked squash no problem. It seems to be with reaction to the peels. Odd, eh? It has not kept me from eating it though. Btw, I did research it online and found that others have that issue as well and that it is safe to eat. 🙂
Wow, I’ve never heard of that Cindy. So is it some sort of allergic reaction to the skin? Does it happen even if you wash it first? The one thing I’ve found when peeling squash, the skin is so tough and I have to be careful when using my ceramic knives that I don’t slice through my fingers! I’m going to look up your little problem and see what I can find. Maybe a good blog topic there! I’m glad you can still eat squash, I love a healthy meal. Thanks for stopping by my kitchen.
Even a six-year-old can like this. (I was and I did, even though my mother reduced the butter and sugar considerably. Your version is sooo decadent!)
I remember when I was young (probably around six also, when my gramma would make this, she baked so many delicious vegetables from our garden. My theory is, the more butter and sugar, the better. LOL Thanks for stopping by Priscilla.