Classic Baked Acorn Squash

This is an amazing fall recipe, as the squash cooks you the house smells like fall. When choosing a squash make sure that it is heavy for its size and is a deep colour. These squash are great sources of iron, riboflavin and vitamins A and C. The vitamin C will also help boost your immune system for the colder flue season. 

 

 

INGREDIENTS:

• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt

Procedure:

Preheat oven to 400°F.

1. Cut the squash in half lengthwise, this will be difficult so make sure that you are using a very sharp knife, you may even need to use a mallet. 
2. Scoop out the seeds and strings from the center of the squash.
3. Score the inside of the squash, you can use a sharp knife or a fork for this. (The scoring allows the butter to penetrate the squash during baking.  
4. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
5. Coat the inside of each half with 1/2 a Tbsp of butter. (if you are using unsalted butter you may want to add a pinch of salt). 
6. Add half the brown sugar and maple syrup to each cavity. 
7. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.
8. Every 15-20 minutes check on the squash if the tops are drying out spoon some of the sauce onto the exposed areas. 

Do not undercook. When finished, remove from oven and let cool a little before serving. The first time I made this I did not make dessert, which was a good things. The squash was so sweat that the meal did not need any dessert.