Baked Acorn Squash

Can you believe Thanksgiving is less than 2 weeks away? I’m in denial, but I’m also super excited for the holidays. We could all use a little love a cheer right now, right?!

I love squash in all of its many forms – butternut, spaghetti, pumpkin, and acorn -but what I appreciate most about acorn squash is that it’s basically a self-contained Thanksgiving side dish. It doesn’t need a whole lot of fussing, pre-cooking, mixing, sauteing, and chopping. It’s just a simple, classic autumn side dish all by itself. It even comes in a stylish serving skin. Gosh, it really is the perfect fall food!

Slice the squash in half, hit it with a bit of butter, brown sugar, syrup and walnuts and you’re done. This is one of my favorite ways to eat acorn squash.
Wishing all of you a happy and healthy holiday season!

1 acorn squash, halved
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
2 Tbsp crushed walnuts

1. Preheat oven to 400
2. Cut acorn squash in half lengthwise. (I puncture the squash a few times and microwave for 1 minute to make it easier to slice)
3. Remove seeds and guts. Score the inside of the squash.
4. Rub the flesh of the squash with the butter.
5. Crumble brown sugar into the center of each half.
6. Drizzle squash with maple syrup.
7. Add crumbled walnuts to each half of squash.
8. Place squash in glass baking pan. Pour 1/4 inch of water in the bottom of the pan so squash doesn’t dry out.
9. Bake squash for 1 hour to 1:10 until flesh is tender and caramelized.


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