Classic Baked Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Acorn Squash2 tbsp Butter2 tbsp Brown Sugar2 tbsp Maple Syrup
preheat oven to 400 degrees
Using a strong chefs knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife.
Place each half in a baking pan, cut side up. Add about 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.
Coat the inside of each half with butter, add a dash of salt if you are using unsalted butter. Add a tbsp of brown sugar to the cavity of each half. Dribble a tbsp of maple syrup to each half.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook.
When finished, remove from oven and let cool a little before serving.
Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serving Size: makes 2 servings (each half)
Number of Servings: 2
Recipe submitted by SparkPeople user TYGRLILY.
Using a strong chefs knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife.
Place each half in a baking pan, cut side up. Add about 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.
Coat the inside of each half with butter, add a dash of salt if you are using unsalted butter. Add a tbsp of brown sugar to the cavity of each half. Dribble a tbsp of maple syrup to each half.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook.
When finished, remove from oven and let cool a little before serving.
Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serving Size: makes 2 servings (each half)
Number of Servings: 2
Recipe submitted by SparkPeople user TYGRLILY.
Nutritional Info Amount Per Serving
- Calories: 274.1
- Total Fat: 11.8 g
- Cholesterol: 30.5 mg
- Sodium: 93.7 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 3.2 g
- Protein: 1.8 g
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