Roasted Acorn Squash

photo 2

Though Fall is clearly behind us now, you can still find some acorn squash around, and here is a great recipe to remind you just how sweet and savory they can be. The baking and rice take some time, but otherwise, the prep work is ten minutes tops.


A serving of cooked brown rice
1 Acorn squash
2 Tbsp Butter
2 Tbsp Brown Sugar
4 teaspoons Maple Syrup
Dash of Salt


1. Preheat oven to 400 degrees
2. Cut the acorn squash in half, the long way, so that the stem is bisected. Scoop out seeds.
3. Slightly score the insides of each half, making criss-crosses with your knife. A quarter inch deep or so is plenty. This is really just so things you add next have a better chance to bake into the flesh of the squash.
4. Place both, hollowed insides facing up, on a baking pan. Put a quarter inch of water in the pan, so the skins do not char and to keep things moist in the oven while baking.
5. Coat flesh of each with a tbsp. of butter, add a dash of salt. Add a tbsp. of brown sugar to the hollowed-out center, and drizzle the maple syrup over the flesh as well.
6. Bake for an hour, and until the top displays a ridiculously scrumptious sugary crust.
7. Serve with the brown rice or any similar grain for that matter.

For the kids, they may prefer the insides be carved out of the squash and mixed into the photo 1(1)rice a bit. We have done this and then sprinkled with nutritional yeast.


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