Gosh, I just put the whole recipe in the title, didn’t I? I’t feels strange to be talking about “winter” squash when summer is barely over, but winter squash is what’s coming into season in New England right now. Last year I got so much butternut squash in my CSA shares, I actually got blisters from cutting it all up. Squash is delicious! I only wish it wasn’t so hard to chop. Luckily the acorn squash I got in this weeks share takes much less effort with the knife. One cut through the center, and you’re done.
- 1 acorn squash
- 2 tablespoons butter
- 2 tablespoons brown sugar
- Preheat the oven to 350ºF.
- Halve the acorn squash by cutting from step to tip.
- Remove the seeds. I like to use a grapefruit spoon for this. The serrated edges really help tear through the stringy bits!
- Place the squash cut side down in a rimmed baking dish. While not absolutely necessary, I like to use a deep dish. I’m clumsy, and I don’t want the squash sliding off and hitting the floor as I pull it out of the oven.
- Bake for 30 minutes.
- Carefully turn squash cut side up.
- Place a pat of butter and a spoonful of sugar in the hollow of each squash.
- Return to oven for another 25 to 30 minutes or until tender, and enjoy!
I included measurements in this “recipe” for those that prefer to cook that way, but this is really more of a cooking method than a recipe. So go nuts, put as little or as much butter and sugar on as you want. Use a butter substitute if that’s your thing. It probably goes without saying, but this recipe easily doubles, or triples, or…