I suppose almost anything would taste pretty good coated in butter, brown sugar and maple syrup and baked in a hot oven. Still, acorn squash seems particularly suited to the treatment.
Every now and then, it is nice to get back to basics. Though many of you likely know how to roast a simple, acorn squash, I am banking on the fact that a few may not think about how easy and delicious this autumn side dish can be. I have tried a few other fancy things with acorn squash but I feel this simple roasting method suits it best.
As a child, I used to tolerate the sweet mash out of an acorn squash. Once I had worked through the top sugary layer, I rejected the inner flesh. Recently, an increased appreciation has me savoring each bite, scraping out every soft morsel until skin falls limp on my plate. A half acorn squash is such a visually beautiful addition to a meal. The dark green and bright orange add color while the natural curvaceous shape creates undulations that call out for the tip of your spoon to cozy in to a curve and dig in.
Stop passing by the mounds of squash in your produce section. Grab a few next time and roast them up in a simple, sweet, butter bath.
Basic Baked Acorn Squash
1 acorn squash
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons maple syrup
Salt & pepper
Nutmeg
Preheat oven to 400 degrees. Cut the squash in half and scoop out all of the seeds and pulp inside. Soften the butter to room temperature. Combine it with the sugar and maple syrup. Rub the insides and top edges of the squash with the butter mixture. Sprinkle with salt, pepper and nutmeg. Place the halves on a baking sheet, cut side up. If needed, slice a small piece off the opposite side to keep them standing upright. Be careful not to cut too deep and make a whole or the butter mixture will drip out and melt. Bake in the oven for about 1 hour or until very soft when pierced with a fork.
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November 9th, 2010 at 3:21 pm
What temperature do you bake at?
November 9th, 2010 at 3:33 pm
This looks wonderful. And I know my six year old won’t pass up anything with maple syrup, butter and brown sugar!
November 9th, 2010 at 8:03 pm
I just pop mine in the microwave, it’s much faster, and I do it flesh side down. I put butter and brownsugar underneath the “hole”, cover everything in plastic wrap, and cook for 8 minutes. The butter and sugar become this awesome caramel sauce. Just make sure you use a good Microwave safe bowl, and use an oven mitt to pull it out. mmmmmmm I just picked some squash up from the store tonight!
November 9th, 2010 at 8:51 pm
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November 9th, 2010 at 11:33 pm
i love the acorn squash!
November 10th, 2010 at 8:28 am
I love acorn squash prepared this way. I’d never get the husband to eat it as the visual would freak him out…but I may try it on the Munchkin!
November 10th, 2010 at 1:51 pm
[...] Basic Baked Acorn Squash :: Whipped [...]
November 10th, 2010 at 6:48 pm
[...] Basic Baked Acorn Squash :: Whipped [...]
November 10th, 2010 at 7:36 pm
[...] Basic Baked Acorn Squash :: Whipped [...]
November 10th, 2010 at 7:53 pm
[...] Basic Baked Acorn Squash :: Whipped [...]
November 11th, 2010 at 12:35 am
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November 13th, 2010 at 5:16 pm
That squash looks delicious! I have never tried it with maple syrup. YUM!
November 14th, 2010 at 1:48 pm
ohh that looks nice! right next to some juice pork chops and braised mustard greens. yum!
November 15th, 2010 at 10:34 am
you’re so right – nothing wrong with a butter bath and maple syrup! although, i love acorn squash, so i’d eat it any way!
November 16th, 2010 at 7:32 pm
Thank you!! This looks amazing. I live in Mexico and don’t usually celebrate Thanksgiving anymore. However, this year I will attend a nice Thanksgiving party. I need to bring a dish to share and this just looks and sounds fabulous. My mouth was watering just looking at the picture and reading the instructions. Thanks and Happy Thanksgiving!!
November 17th, 2010 at 10:16 pm
[...] still tasted rather good, paired with a roasted acorn squash (using this recipe I got from Whipped the Blog) and some quinoa. All in all, a decent success. The squash recipe is a definite [...]
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November 25th, 2010 at 3:40 pm
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November 29th, 2010 at 6:15 pm
Looks utterly delicious!I sure will try this too! Yum! :)
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September 12th, 2012 at 4:46 pm
I don’t use any butter, only a small amount of brown sugar, some cinnamen and – a teaspoon of Wild Turkey (bourbon), I have the “Honey Wild Turkey” bourbon. Although I can’t stand the taste of bourbon, it really adds a wonderful flavor after baking into the squash. I cook at 400 degrees, preheated oven, for a good hour fifteen minutes or so. First I cover with foil, then the last 20 minutes I keep uncovered. Be sure if there is excess ‘liqued’ to pour it off – it might still have alcohol in it. I’m not sure, but I pour it off.
October 23rd, 2012 at 11:14 pm
These look incredibly delicious and simple too. Thanks for sharing, I will try to pick up some of these acorn squash next time I am out!
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