My cousin and his wife came up to our place for lunch and a hike and they brought us some beautiful acorn squash from their amazing garden. I used to load my squash with brown sugar, but now I opt for some butter and maple syrup. The butter and syrup soak into the baking squash and it makes every bite so yummy. Acorn squash have a rich flavor and I’d have to say they’re one of my favorite squashes. Plus they’re pretty too. Thanks for the squash cousin!
- 1 acorn squash
- 1 Tbsp pastured butter
- 1 Tbsp real maple syrup
- Preheat the oven to 400 degrees F.
- Cut the acorn squash in half lengthwise.
- Scoop out the seeds and stringy pulp from the squash cavities. I like to use a grapefruit spoon to do the scooping.
- Take a knife and cut some lines in a checkerboard pattern in the cavity of the squash. This allows the butter and syrup to soak into the squash better. Be careful not to cut through the squash's outer skin.
- Place the squash in a baking dish cut side up.
- Put ½ Tbsp of butter in each half.
- Pour ½ Tbsp of maple syrup in each half.
- Place the squash in the oven and cook for 40 minutes.
- Pull the squash out of the oven.
- Using a spoon, scoop up the butter and syrup liquid in the squash cavity and pour it over the inside edges and top of the squash. Be careful not to spill it over the sides into the dish.
- Return to the oven to bake for another 10 minutes.
- When the squash is done, it should be soft and the butter and syrup will have caramelized a little on the squash.
*This post was shared at the Homestead Barn Hop at The Prairie Homestead.