There is nothing that says fall like a roasted acorn squash. My house smelled amazing while this cooked. The brown sugar, butter, and maple syrup just filled up the entire house like potpourri. Heavenly!
The best part is it only took about 5-7 minutes to even get it prepared to put into the oven. That is definitely my kind of meal.
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Also, please note that most acorn squash is a dark green on the outside. Mine was called a “blond acorn squash,” that is why it is yellow.
Roasted Acorn Squash
Acorn squash, halved and seeded
1 tablespoon butter, melted
2 tablespoons brown sugar (or sucanat)
1 tablespoon maple syrup
Dash salt and pepper
Cook in a 400 degree oven for 45 minutes or until soft.
- Acorn squash, halved and seeded
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar (or sucanat)
- 1 tablespoon maple syrup
- Dash salt and pepper
- Combine brown sugar, butter, maple syrup, salt and pepper in a small bowl. Set to the side.
- Halve the acorn squash, cutting from end to end (at each stem end), then take a melon ball scoop and get the insides with seeds out.
- Cut a little off the bottom of the squash so it will lay flat in the pan.
- Pour butter and sugar mixture over the top and inside of both halves.
- Cover bottom of pan with water, just to keep squash moist and from drying out.
- Cook in a 400 degree oven for 45 minutes or until soft.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.