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Baked Acorn Squash
(recipe, Gary Knopke)
This is a ubiquitous recipe, with a number of variations, but this is how I usually make it. Prepared like this, it is almost as much a dessert as a side dish, so it can also be prepared without the brown sugar, substituting salt, pepper, cinnamon, or a number of other spices.
- 1 acorn squash
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- Preheat the oven to 375°.
- Cut the squash in half, lengthwise, and scoop out the seeds and stringy mess. Cut a slice of the back of each half, so the squash sits flat on the baking sheet.
- Prick the inside of the squash with a fork, soften the butter, and brush some on both halves of the squash.
- Mix the brown sugar with the remaining butter.
- Place the squash, inside facing down, on a baking sheet and bake for 30 minutes.
- Remove from the oven, turn over, and brush the butter/brown sugar mixture over both halves.
- Return to the oven until done. Depending on the size of the squash, this will require another 10 to 30 minutes. When the squash is easily pierced with a fork, it’s done.
- Remove and serve hot.