baked acorn squash recipes
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.
Servings: 2
Calories: 202kcal
Equipment
- oven
Ingredients
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- salt and pepper to taste
Instructions
- Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from tip to stem.
- Use a melon baller or spoon to remove the inner seeds and strings.until the inside is smooth.
- Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
- Preheat oven to 400°F.
- Place the squash halves cut side up in a roasting pan. Whisk together melted butter, Maple Syrup, and brown sugar in a small bowl.
- Rub of butter mixture into the insides of each half. sprinkle with salt and pepper.
- Bake at 400°F (205°C) for about an hour, until the tops of the squash halves, are nicely browned, and the squash flesh is very soft and cooked through.
- When done, remove the squash halves from the oven and let them cool for a bit before serving. Enjoy!
Nutrition
Calories: 202kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 748mg | Fiber: 3g | Sugar: 16g | Vitamin A: 968IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 2mg