So as you are well aware, I belong to a CSA program. I got a Green Acorn Squash in this week’s CSA Box, so I figured I should do something with it! Now I’ve never had Green Acorn Squash before; I’ve only had Butternut Squash. So I kept the Acorn Squash so that I could try it out. I wanted a pretty easy recipe to try, so I tried the Baked Acorn Squash recipe from Simply Recipes. I made a few changes to the recipe, so if you want to see the original recipe, click here.
- 1 Acorn squash
- 2 tablespoons Butter
- 4 tablespoons Brown Sugar
- 2 teaspoons Maple Syrup
- 2 teaspoons Honey
- dash of salt (freebie)
Preheat oven to 400°F.
Using a strong chef’s knife, cut the acorn squash in half, lengthwise, from stem to end.
Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife.
Coat the inside of each half with one tablespoon of butter. Add a dash of salt if you are using unsalted butter (I still used a dash, even though I used salted butter). Add two tablespoons of brown sugar to the cavity of each half. Drizzle on a teaspoon of maple syrup to each half. Do the same with the honey.
Bake in the oven for about 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.
I love brown sugar, maple syrup, and butter, so I did enjoy this dish. I thought the honey gave it a nice flavor. I wish everything got a bit more syrupy, but it’s not a big deal that it didn’t. I think the next time I may try a little bit of cinnamon in there as well. I think that would definitely boost the flavor a bit! It was a good recipe, but I can’t see myself running out to buy an Acorn Squash anytime soon. Especially since I’d only be making it for myself; Mr. Curly Fry turned his nose up at it.