Acorn Squash Cups

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.

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Acorn Squash Cups

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Servings: 4

Author: Judith Hannemann

Ingredients

• 2 medium acorn squash
• 2 tbs vegan or regular butter
• 4 tbs brown sugar
• water

Instructions

• 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.

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