I’ve been on a super seasonal food kick. Between butternut squash and sweet potato purees for baby (he likes them too), and roasted squashes for us. It’s seasonal foodie heaven in these parts if you will.
I had some mashed roasted acorn squash down in South Carolina that my step mom made and it was delightful and perfectly sweet and squishy just like mashed squash should be. So here’s my take on roasted acorn squash.
Roasted Acorn Squash
1 medium sized Acorn Squash
2 T brown sugar
2 small pats of butter
Preheat oven to 400 degrees on bake.
Cut acorn squash in half, scoop out seeds.
Place in square dish with about 1″ of water.
Add sugar topped with butter to middle of squash halves. Drizzle with maple syrup to taste.
Roast for 45-60 minutes or until sugar is caramelized or until a fork can easily be stuck in the squash.
We chose to east these out of the skin but you could definitely scoop the squash out and mash them as well.
We enjoyed as a side to soy maple glazed salmon. It was one of the best meals we’ve both eaten in a long time.
What’s your favorite way to cook squash?