This is a perfect, easy to do, recipe for fall dinners. The hardest part is cutting the Acorn Squash in half. Serve with Pork Roast, Roast Chicken or just about any main course
- One acorn squash (for two servings)
- Olive oil (for brushing the flesh)
- Butter (1 tablespoon per Squash half)
- Salt & Pepper
- Brown Sugar (1 tablespoon per Squash half)
Chef’s knife or other hefty knife
Sturdy spoon to scoop the seeds
Roasting pan or baking sheet (something with 4 raised edges, so the juices from the Squash don’t drip in the oven)
- Preheat oven to 350 degrees F (175 degrees C). Place the oven rack in the bottom third of the oven.
- Cut the squash, by splitting it in half. (See below)
- Trim the bottoms of the squash, so that it will lay flat on its own on a plate.
- Scoop out he seeds from the middle of the squash.
- Place acorn squash in a shallow baking pan, cut side down (upside down).
- Bake in oven for approximately 30 to 45 minutes., or until tender. You should be able to pierce the skin of the squash with a fork. When done, the halves will be caramelized around the edges
- Turn the flesh facing; season with salt and pepper, dot with butter and sprinkle with brown sugar (and cinnamon if desired).
- Bake for another 20 minutes.
How to Cut an Acorn Squash in Half
Acorn squashes aren’t quite as tough as butternut squashes, but you need a heavy-duty knife to cut this squash in half, or at least one that has some real heft to it. A paring knife won’t work for cutting a Squash.