Growing up, I remember many a fall evenings where my father would make this roasted acorn squash recipe. As I would come in from soccer practice, the smell of nutmeg and maple would permeate the kitchen and I knew right away what was roasting away in the oven.
Not always the most popular of fall squash varieties, acorn squash is certainly not one to leave out of your recipe repertoire. Like its relatives it is perfectly lovely roasted on its own, with a touch or two of an ingredient, stuffed with meat or grains, or as a decorative holder for a yummy soup.
You’ll soon realize I have a bit of an obsession with cooking up fall squash recipes. But honestly, how could you not enjoy these delightful and decorative vegetables, when there are just so many darn ways to cook them?
Roasted Acorn Squash
2 acorn squash
2 tablespoons unsalted butter, softened
2 tablespoons brown sugar
4 teaspoons maple syrup
1-teaspoon ground nutmeg
Salt and pepper
Preheat oven to 400°F. Cut the acorn squash in half, lengthwise and scoop out the seeds and stringy stuff in the center (make sure not to poke a hole). Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
Place the halves, cut-side up, on a baking sheet that is covered with aluminum foil and coated with cooking spray. Coat the inside of each half with ½ a tablespoon of butter, a tablespoon of brown sugar, a teaspoon of maple syrup and a dash of the ground nutmeg. Sprinkle a touch of salt and some freshly ground pepper on each half.
Bake the squash in the oven for about 1 hour, until the squash is tender when pierced with a fork. Baste the flesh of the squash several times during the cooking process.