The plan for Thanksgiving was to make something involving butternut squash…but acorn squash is what we had (slight miscommunication at the grocery store), so acorn squash it was.
This recipe (inspired by a Martha Stewart one) was great, and couldn’t have been easier. Just be careful not to undercook the squash (test the thickest parts before removing it from the oven), because undercooked squash is inedible squash.
Brown Sugar-Baked Acorn Squash
1. Halve squash, scoop out seeds, and cut a thin slice off of the side with the peel on it so the squash will sit up without rolling over.
2. Place squash halves, scooped side-down, on a buttered baking tray. Bake at 425 for about 20-25 minutes.
3. Remove squash from oven and prick all over with a fork. Spread lightly with butter and sprinkle over brown sugar and a little salt.
4. Return squash to oven, scooped side-up, and bake for an additional half-hour or so, or until a fork can easily be inserted in the flesh.
5. Cut pieces in half again, if desired, and serve immediately.
And speaking of squash…
