Baked Acorn Squash with a Sweet Spice Variation
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Acorn Squash (4.35 inches across the widest part) 2 TB plus 2 tsp salted butter, divided2 TB Pure maple syrup1/4 tsp of garam masala, Indian Spice Mixa sprinkle of ground cinnamon
Preheat oven to 400 degrees .
First wash your squash by dipping it in a sink filled with clean water and dish soap; rinse in running water and pat dry with paper towel. Next, carefully slice your squash in half (be careful here--if you have a rubber mallet you might feel more comfortable tapping your chef knife into the squash as safety precaution). Scoop out the string and seeds with a spoon--I use a serrated grapefruit spoon and am not afraid to pull on the stringy stuff to get it out or even scrape the inside of the squash.
Place your hollowed out squash in a glass baking dish, such as Pyrex or Anchor Hocking. Do not use a dish with a lid. Rub each half inside with a tsp of salted butter. Sprinkle half of the 1/4 tsp of garam masala inside each cavity. Next, add 1 TB maple syrup to each half of the acorn squash and top each with 1 TB of salted butter. Sprinkle a little ground cinnamon in over each TB butter.
Carefully pour water in the glass baking dish, so about 1-2 inches is in the pan. This will prevent the squash skin from burning to the pan. Cook in heated oven for 1 to 1 hour and 15 minutes. Do NOT undercook, and the more you cook the squash the more it caramelizes and is sweet.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
First wash your squash by dipping it in a sink filled with clean water and dish soap; rinse in running water and pat dry with paper towel. Next, carefully slice your squash in half (be careful here--if you have a rubber mallet you might feel more comfortable tapping your chef knife into the squash as safety precaution). Scoop out the string and seeds with a spoon--I use a serrated grapefruit spoon and am not afraid to pull on the stringy stuff to get it out or even scrape the inside of the squash.
Place your hollowed out squash in a glass baking dish, such as Pyrex or Anchor Hocking. Do not use a dish with a lid. Rub each half inside with a tsp of salted butter. Sprinkle half of the 1/4 tsp of garam masala inside each cavity. Next, add 1 TB maple syrup to each half of the acorn squash and top each with 1 TB of salted butter. Sprinkle a little ground cinnamon in over each TB butter.
Carefully pour water in the glass baking dish, so about 1-2 inches is in the pan. This will prevent the squash skin from burning to the pan. Cook in heated oven for 1 to 1 hour and 15 minutes. Do NOT undercook, and the more you cook the squash the more it caramelizes and is sweet.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 13.3 g
- Cholesterol: 35.0 mg
- Sodium: 128.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 4.1 g
- Protein: 1.7 g
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