Brown Sugar Acorn Squash

Brown Sugar Acorn Squash is, quite possibly,  the quintessential autumn dish. This was how my Mother always made hers, and despite burning a lip or two, I always ate every little bit. We were at a fancy restaurant for dinner one night, and acorn squash was offered as a side dish.

I was thrilled. Until I got my thinly sliced, round piece.

I was ruined for all other squash from then on. I keep trying spaghetti squash to no avail, and butternut squash always sounds good. But, no. I want this squash when I want squash.

It’s weird, really, as I am not a fan of sweets outside of dessert as a rule. This recipe is as sweet as you can get, and it’s making my mouth water just thinking about making it again.

Be careful cutting the squash  in two – the skin can be really  tough.

The slice a thin segment off the outside so the Acorn Squash sits up pretty when you fill it with the Brown Sugar.

Fill that baby up with goodness

and let it cook for 45 minutes or so, until the flesh is tender when tested with a knife.

OH MY WORD> That’s Brown Sugar Acorn Squash.

Please, please be careful. The syrup inside is like molten lava. But it tastes much better.

Have this side with steak or ham as a special side. This is awesome with chicken fried pork tenderloin too~

Brown Sugar Acorn Squash

Course: Side Dish

Cuisine: American

Keyword: Brown Sugar Acorn Squash

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 2 servings

Brown Sugar Acorn Squash is the taste of the season stuffed in this 3 ingredient roasted side dish. Fast and easy prep, comes out of the oven in 45 minutes syrupy and soft

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Ingredients

• 1 Acorn Squash
• 4 tbsp Brown Sugar
• 2 tbsp Butter
• Kosher Salt & Pepper to taste

Instructions

• Preheat oven to 400 degrees F.
  
• Split squash from stem to stem. Pull apart, and scrape out seeds and stringy bits from the inside, leaving the flesh intact.
  
• Slice a thin section off the back of the squash, leaving a flat area for the squash to stand on. 
  
  
• Place both halves of squash, cut side up, on a cooking sprayed sheet pan or casserole dish.
  
• Salt & Pepper each squash liberally. Put 2 tablespoons brown sugar inside each piece, and dollop 1 tablespoon butter on top of each side.
  
• Add a bit more salt and pepper, and put in oven. Bake for 45 minutes, or until the flesh is tender when pierced with a fork. Remove from oven and serve, being careful to let the syrup cool a bit to avoid burns.
  

I swear, it’s like autumn on a plate. ♥