Imagine a side dish so irresistibly delicious that it transforms a simple vegetable into a culinary masterpiece. Our Baked Acorn Squash with Brown Sugar is not just a recipe; it's an autumn experience that will transport you to a cozy kitchen filled with warm, caramelized aromas and mouthwatering flavors. Whether you're a squash skeptic or a seasoned foodie, this easy-to-make dish promises to convert even the most reluctant vegetable eaters with its perfect balance of sweet and savory.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 acorn squash, halved and seeded
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Carefully cut the acorn squash in half lengthwise using a sharp chef's knife. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each squash half, creating a clean cavity.
- Place the squash halves cut-side up on the prepared baking sheet. Ensure they are stable and not wobbling.
- Using a small knife, make a few light scoring marks across the flesh of the squash to help the butter and sugar penetrate and caramelize.
- Divide the butter equally between the two squash halves, placing a small pat in the center of each cavity.
- Sprinkle the brown sugar evenly over the buttered surface of each squash half.
- Lightly season with a pinch of salt to enhance the sweet flavors.
- Bake in the preheated oven for 25-30 minutes, or until the squash flesh is tender when pierced with a fork and the edges are golden brown.
- Remove from the oven and let rest for 5 minutes before serving to allow the sugars to set and cool slightly.
- Serve warm as a delicious side dish, using a fork to separate and enjoy the caramelized, tender squash flesh.
Tips
- Choose a ripe acorn squash with a deep, dark green color and no soft spots for the best flavor and texture.
- Use a sharp chef's knife and cut carefully when halving the squash to ensure even cooking.
- For extra flavor, consider adding a sprinkle of cinnamon or nutmeg alongside the brown sugar.
- Make sure to score the squash flesh lightly to help butter and sugar penetrate and caramelize more effectively.
- Check the squash at the 25-minute mark to prevent over-browning, as oven temperatures can vary.
- Let the squash rest for a few minutes after baking to allow the sugars to set and cool slightly.
- For a more indulgent version, you can add a small dollop of vanilla ice cream or whipped cream when serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 40g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg