Fall for Acorn Squash

It’s easy to be happy in the fall. For starters, acorn squash is available everywhere! And who can say no to fall spices? Together they are the perfect combination!

Ingredients:
1 Medium sized acorn squash, with center seeds scooped out (I usually do this with a spoon)
1/2 Tbsp cinnamon
1/2 Tbsp nutmeg
4 Tbsp butter (I’d recommend using more, but again, I’m in love with butter!)
1 Tbsp brown sugar (again, depending on the size, I use more)
Salt and pepper

1-2 Additional tbsp of butter for serving

Serves 2 hungry eaters and can be cutdown further to serve 4 as a side.

1. Preheat your oven to 400 degrees.

2. Wash the outside of your acorn squash well and cut it in half.

3. Mix together your spices and sugar.

4. Melt your 4 tbsp butter, do not burn. Cover a baking sheet with tinfoil. Place your squash on the tinfoil flesh side up.

5. Using a baking brush paint on about 1 tbsp worth of butter onto each open-side half.

6. Cook in oven for 35 minutes. Take out and poke the flesh with a fork (try not to pierce the skin). Now pour the rest of the butter on the two sides. Feel free to spread it around using a baking brush or basting utensil.

7. Stick back in the oven for 10 minutes. When you remove, use your fork to gently scrape the inside of the squash. If it tears easily it’s done. If it’s tough, stick them back in for 10 minutes and try again. Repeat using 5-10 minute baking intervals until the squash tears easily with a fork.

8. Now for the fun part, take that final tbsp of butter and put it in your squash, mix it around so it gets everywhere. Add your sugar and spices into the squash. Eat while warm!

If you choose to serve this for a formal meal, my recommendation would be to pre-scoop out the innards of your squash after they have cooked and then mix in your spices, whipping cream, and some additional butter. Nothing worse than watching your guests nervously struggle with an awkwardly shaped vegetable.

Enjoy!