There were some aspects of my early life in which I was very sheltered. Perhaps I actually ingested acorn squash when I was a child but....no memory of it at all. My mother wasn't an adventurous cook although she was an excellent in preparing and putting good food on our dinner table. But I never remember acorn squash.
Reading about it so much lately prompted us to purchase this gourd. My experience was good. Love the acorn squash. I weep for all the years my palate was deprived of this nutty sweetish flavor.
Fresh out of the oven
It looks so elegant nestled in the bowl, the butter and brown sugar pooling together
The farmer's market has many varieties of squash this time of year. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it. This method would also work for butternut squash.
To eat, simply mash it all around in the baked husk or scoop it out and plop it on your plate.
Roasted Acorn Squash with Butter and Brown Sugar
1 acorn squash, cut in half, seeds and fibers removed
1 tbsp unsalted butter
2 tbsp brown sugar
dribble of maple syrup
Preheat oven to 350°. Cut the tablespoon of butter in half and place one cube in each halved squash. Top with brown sugar and drizzle maple syrup. Place in a baking dish, add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake 10 more minutes. Remove from oven and allow to cool before serving.
Beauty of this was, I popped a casserole dish of chicken with sliced grape tomatoes in at the same time so...dinner was miraculously ready with all dishes cooked and ready at the same time.
Roasted chicken thighs with olive oil and grape tomatoes. Roasted potatoes too.
This week I have some meal planning although last week's meal plan went awry. Plus I see now I didn't post it so...no bother there. I had planned on a brisket and forgot to thaw it so that has to wait until next weekend. Looking forward to sharing brisket #4 with you.
Hope all is well with you and yours this busy December.