Arrange the acorn squash in a pan with the cut sides up. If the halves rock or are unsteady cut a small slice off the bottom to help them balance. Generously salt each half of the squash (about as much salt as you'd use on a raw potato of equal size). Place a pat of butter in each half. Sprinkle the brown sugar into the middle of the squash (don't place on top edge because it will burn away from the butter).Cook these in the oven at 375 degrees for about 45 minutes - 1 hour. They are also good in the microwave.Place a few tablespoons water in the bottom of the pan and then microwave for about 10-15 minutes or until the squash is soft. Serve the squash intact and then use your fork to pull the meat down into the syrup at the base.
Thursday, October 19, 2006
Dave's Favorite Acorn Squash
Dave's not terribly fond of squash but even he gets excited when we make this acorn squash. The recipe is deceptively simple, but many of the best things in life are the simple ones. I find it much easier to cook acorn squash this way than to try and cut the skin off while it's still raw. Acorn squash, cut in half 1-2 Tbsp butter/half 2-3 Tbsp brown sugar/half salt