Sweet & Delicious Acorn Squash

Post by: Aleda

Acorn squashes are adorable, delicious, filled with good nutrients, and they are fairly inexpensive and really filling.  This recipe is so easy that a toddler can do most of the prepping.  I know this because my two toddlers did just that.

First, start with your acorn squash.  They look like little green pumpkins about the size of a toddler’s head, as per exhibit A to my left.

Cut the squash in half from top to bottom.  This can be difficult, so use a good long strong knife.  You may have to puncture it a bit first to loosen it up.

Place the squash on a plate or cutting board on spoon out the seeds & fibrous insides in the middle.  You can put this into a bowl on the side to clean the seeds later and bake as a tasty snack the same way you would pumpkin seeds.

While you or your tiny helpers are working on gutting the squash, preheat your oven to 400 degrees Fahrenheit.   When you’re finished gutting the squash it will look like this:

Ok, so now you’ve split and gutted your acorn squash.  Here is how to sweeten it up and cook it in 6 deliciously easy steps:

1. Run the knife through the inside of the squash just a little bit to help the ingredients absorb

2. Melt about 1 tablespoon of butter and spread it over the insides of both squash halves

3. Add a pinch of salt

4. Add 1 teaspoon of sugar to each half

5. Sprinkle with a touch of cinnamon

6. Drip a small amount of maple syrup on both halves, about a half a teaspoon give or take each.  (If you don’t have maple syrup fret not, you don’t need this ingredient for it to be sweet and delicious).  I myself use a maple/agave blend that I am totally in love with.

Here is what you’re fully prepped sweet & delicious acorn squash will look like:

Now that you’re finished prepping the squash, fill your baking pan with about a quarter inch to a half inch of water so that the squash skins don’t burn and the squash doesn’t dry out.  Put the squash in the pan skins down and bake for about 1 hour – 1 hour and 15 minutes.

And you’re done!  Let it cool a little bit and then stuff your face to your heart’s desire.

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4 Responses to Sweet & Delicious Acorn Squash

  1. Sounds delicious! Great helpers! I made this great Moroccan-style stuffed acorn squash over the weekend.
    http://michaelbeyer.wordpress.com/2010/09/10/moroccan-style-stuffed-acorn-squashes/
    You could probably substitute the little ground beef for cooked brown rice.

  2. Danielle says:

    Awesome! Acorn squash was a staple of my childhood. Can’t think about it without thinking about fall in New England. Ahhh, memoreeeeeeeeezzzzzz!

    • DK all up in the in my blogosphere! Squashes are awesome. I ate a lot of things ending in -roni or -helper or beginning with boboli as a child so I savor these whole fruit/veggie all up in my kitchen experiences now. Although when I think of New England food from childhood at my grandmother’s I think of lobster, fried oysters and beer bread. And now I’m drooling.

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