|Acorn Squash Cups|
A fall treat! Sweet and buttery.
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.
- 2 medium acorn squash
- 2 tbs vegan or regular butter
- 4 tbs 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 ½ 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.
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