We are well into Autumn which has brought the cool, crisp air along with it as well as the cravings for all those lovely fall flavors like this tasty side dish.
The first thing you need to do is cut open the acorn squash and clean out this insides. The seeds and “guts” look a lot like a pumpkin!
After you score the orange flesh in a crosshatch pattern it is time to load on the goodies! Butter, brown sugar, maple syrup and a pinch of salt combine to make a yummy syrup for the squash. You can’t go wrong with butter and sugar!
- 1 acorn squash
- 1 tbsp light butter
- 2 tbsp brown sugar
- 2 tsp maple syrup
- Preheat oven to 400 degrees F.
- Cut the acorn squash in half from the stem on top to bottom and scoop out the stringy flesh and seeds.
- Using a sharp knife score each half of the acorn squash in a crosshatch pattern but be careful not to cut through the outer skin of the squash.
- Then spread ½ tbsp of butter onto each half, sprinkle each with 1 tbsp of brown sugar, a dash of salt and drizzle with 1 tsp of maple syrup.
- Place each half in a shallow baking dish filled with ¼- ½ inch of water. (The water will help keep the squash moist while baking)
- Bake for 60-75 minutes until the squash is soft all the way through and beginning to lightly brown on top.
- Spoon the pooled melted butter, sugar & syrup sauce over all the exposed squash.
- Serve & enjoy!
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