Ahh squash! I was absolutely stuffed when I neared the end of my meal but I’m silly and made myself power through and finish the last of my squash! I love squash. I told my husband that I wasn’t going to finish the pork chop on my plate because I can have that anytime of year but squash only comes around for a few months! I grew up having squash prepared this way. My mom and grandma would make it in the microwave instead of the oven. I’ve attempted to make it in the microwave several times but it never turns out quite right, probably because I haven’t cooked it long enough.
I modeled tonights recipe after what my mom makes and this recipe. My changes are below in red. Enjoy!!
Classic Baked Acorn Squash Recipe
source: My mom and this recipe
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar ( I filled each squash half with brown sugar)
2 teaspoons Maple Syrup (I omitted)
2 slices bacon
Dash of Salt
1 Preheat oven to 400°F.
2 Using a strong chef’s knife, and perhaps a rubber mallet to help, 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.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. I place a slice of bacon on top of the tablespoon of butter then I fill each half with brown sugar.
4 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.
Serves 2 to 4, depending on how much squash you like to eat.