Baked Acorn Squash with Butter and Brown Sugar

Roasted acorn squash served with mixture of melted butter and brown sugar.

Ingredients -

1 medium Acorn Squash, halved and seeded
1 tablespoon Salted Butter
2 tablespoons Brown Sugar

Preparation:

1. Preheat the oven to 350 degrees.

2. Place the acorn squash upside down on a baking sheet.

3. Bake the squash until it’s almost tender, which takes about 40 to 45 minutes.

4. Remove the squash from the oven to a serving platter.

5. Set them right side up and cut the tops off.

6. Dig out the squash carefully so as not to ruin the shell.

7. In a large mixing bowl, scrape out the flesh.

8. Bake it in a 350 degrees oven until it begins to soften, which takes about 35 to 40 minutes.

9. Remove the squash from the oven and make sure that the flesh is facing up.

10. Place the squash on a cookie sheet and bake at 350 for another 30 minutes. Remove from the oven and the cool for 10 minutes.

11. Serve with mixture of melted butter and brown sugar.

Acorn Squash Tip

Toasting the Seeds

Acorn squash have seeds similar to pumpkin seeds that can be toasted in the oven and snacked on or used as a soup or salad garnish.

Acorn Squash Tip

Brown Sugar

After harvesting, sugarcane is taken to a processing plant and crushed to extract the natural juices. The juice is then crystallized to create raw sugar. White granulated sugar is produced by extracting out the natural molasses found in the raw sugar. Brown sugar is produced from white sugar that has been coated with a tiny layer of molasses. Depending on the thickness of molasses, light or dark brown sugar is created.

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