Baked Acorn Squash

recipe-entreeThere’s something wonderfully comforting about a roasted vegetable. Their natural sweetness comes out, and the char they get from slow roasting can’t be duplicated, outside of a grill. Acorn squash are made for roasting. Add a little butter, sugar, pure maple syrup, and a touch of spice and you have the perfect accompaniment to a winter meal. If you like things hot, add a dash of chili powder or smoked paprika.


1 acorn squash

1 T butter

1 T brown sugar

1 T pure maple syrup

Dash nutmeg

Salt and pepper, to taste


Preheat oven to 400ºF.

Cut the squash in half; scoop out the seeds and pulp and discard. To make the squash stay on the pan without rolling onto its side while roasting, slice the bottom tip off. (Be careful not to cut too much off or the butter mixture will leak out during baking.) Place squash on a baking sheet.

Soften the butter to room temperature. Mix together butter, brown sugar and maple syrup. Spread the butter mixture on the top and insides of the squash. Sprinkle with nutmeg, salt and pepper.

Place in oven and bake for about 1 hour, until squash is soft when pierced with a fork.

Source: Tricia Swann

Jefferson Farmers Co-op 08112014

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