I have to tell you about this acorn squash recipe that my kids are loving. It’s so pretty, can be made ahead and heated before serving, and is perfect for a Thanksgiving buffet or autumn dinner. I make it without pecans for the kids, and they gobbled it all up and asked for seconds.
You can either halve or quarter each acorn squash, depending on what else you are serving. If you are having several side dishes quarter the squash.
Once you have cut the squash in half, scoop out the seeds and fibrous pulp, and then cut each half into quarters if desired.
Note: the squash is difficult to cut through. I make an incision with a serrated knife, and then use this large knife above to separate the halves. Once it is halved, place cut side down to half again if desired.
I have read that if you microwave the squash for 1 minute the rind softens enough to cut through it fairly easily but I haven’t tried this method.
Preheat oven to 350.
Brush squash with olive oil and sprinkle with a bit of kosher salt.
Place quarters or halves together cut side down on a cookie sheet and bake for 20 minutes.
For one whole squash, soften 1/4 stick of butter and combine with 1/4 cup brown sugar.
Coarsely chop a handful of pecans (a tablespoon or so will do).
Remove squash from oven and turn pieces over with tongs. With a small spoon, spread the butter/sugar mixture over the squash flesh, and sprinkle with pecans. Bake cut side up until flesh is tender, approximately 10 minutes.
Mix it all together for a mouthful of autumn bliss!
Enjoy, my friends!
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