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|Acorn Squash Cups|
A fall treat! Sweet and buttery.
Who doesn’t love the first squash of fall?
You can do this technique with any “winter” squash, but by far it tastes best with acorn.
This is roasted at a lower temp than most recipes since I tend to make this along with a roast pork, so I use the same oven temp as the meat. But some instructions call for 400 degrees F for 30 minutes. If you’re only baking the squash (without a roast or any other oven-y thing) you can do it either way, but most opt for less cook time.
Roasted Acorn Squash Cups
- 2 medium acorn squash
- 2 tbsp butter or vegan butter
- 4 tbsp brown sugar
- Cut squashes in half, lengthwise through the stem. Scoop out seeds.
- Preheat oven to 350 degrees F. Place about 1-inch of water in a large baking pan. Place squash halves, cut side up, in pan.
- Fill the seed cavity of each squash half with 1/2 tbs of butter and 1 tbs brown sugar.
- Bake, uncovered, for about 1 hour or until squash is fork tender. Brush entire edible portion with syrup that formed in the seed cavity.
- Serve immediately. Serves 4.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Danielle Imstuffed says
I've only made acorn squash once before. Delicious!
Jodee Weiland says
This looks wonderful…love it! I love squash of any kind and have done something similar with other types of squash…great idea any time…thanks for sharing!
Judith Hanneman says