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Wednesday, September 14, 2016

Classic Baked Acorn Squash

I love all the flavors of fall! Baked Acorn Squash is definitely one of them! Baked acorn squash with brown sugar and butter is my favorite way to enjoy fall squash and is a tasty addition to any meal.
It's super easy to make. Simply cut the squash in half and scoop out the seeds. Add the brown sugar, butter, and honey and bake until tender. Enjoy!

It's fall season and we are very busy picking pumpkins, gourds, squash, etc for our business customers and the farmers market. We generally pick a good amount of acorn, butternut, and spaghetti squash each fall. This is another good year.

I think the baked Acorn Squash is the simplest way to enjoy it and it's oh so yummy!

Bake the squash until tender and enjoy a pool of warm brown sugar and butter creating a sweet, buttery, syrup flavor with the squash. So good!

I also love adding chopped pecans and/or mini marshmallows to it as well!

Classic Baked Acorn Squash
1 Acorn squash 
1 Tbsp butter
2 Tbsp brown sugar 
1 tsp honey 
pinch of cinnamon

Cut the acorn squash in half. Scoop out the seeds and stringy pieces from each half of squash. Place the halves in a roasting pan, inside up. Pour about 1/4 inch of water in the bottom of the pan to prevent burning when baking. Add the butter, cinnamon, honey, and crumble the brown sugar to the center of each acorn squash. Bake at 400 degrees F for 1 hour. 

Optional: To add more flavors, add chopped pecans at the beginning and a handful of mini marshmallows with about 15 minutes of baking time left.


Enjoy the squash right our of the shell, by scraping the flesh out with a spoon.

Such a delicious way to enjoy a favorite fall flavor! 


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