Baked acorn squash
Acorn squash is abundant and cheap in winter. This starchy vegetable is versatile for everyone - vegetarians, vegans, gluten-free, etc.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheet |
| Aluminum foil |
| Ingredients |
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| 1 acorn squash |
| 1 teaspoon vegetable oil or butter |
| salt, pepper |
| brown sugar, optional |
| Instructions | • Preheat oven to 425º. |
|---|
| • Line a baking sheet with aluminum foil. This will make cleanup easier. |
| • Cut the squash lengthwise in half. The skin is hard, so use caution. You may have to insert the knife into the center of the squash and cut to one end and then reinsert the knife and cut to the other end. |
| • Scrape out the seeds. Apply vegetable oil or butter to the rim of the squash. See photos below. |
| • Put the squash cut side down on the prepared baking sheet. |
| • Bake for 30 minutes until a large fork or knife can be easily inserted into the squash. See photo below. |
| • Cut each half into two or three pieces. Season with salt and pepper. Sprinkle with brown sugar, if desired. |
| Variations |
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| • Drizzle with maple syrup. |
| Storage |
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| • The squash can be cooked ahead of time, cooled, and stored covered in the refrigerator. Heat in a low oven until warmed through or scrape the squash from the skin and warm in a pan to be served like mashed potatoes. Season with salt, pepper, and brown sugar. |
| • Store any remaining squash covered in the refrigerator for 3 - 4 days. Add to soups, quiches, or bread dough. Use your imagination. |
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