Growing up, we didn’t eat varieties of squash. It was basically just zucchini with the occasional yellow squash thrown in for good measure. Because of that we weren’t that adventurous. Hubby recently brought home a variety of squash from work; zucchini, patty pan (or white scallop), spaghetti squash and acorn. He said his mom used to bake acorn squash frequently and he loved it. I asked what she put in it to make it so yummy and he read off most of the ingredients I have listed below. I had never eaten acorn squash before and I was game!
Baked Acorn Squash – Serves 2
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
1 tablespoons maple syrup
1 Tablespoon Evan Williams Honey whiskey
Freshly ground black pepper
Preheat the oven to 400 degrees.
Cut the squash in half and scoop out the pulp and the seeds. This reminds me of scooping out the seeds of a pumpkin before carving. Set each half on a cookie sheet or baking pan cut side up.
Mix the brown sugar, butter, syrup and whiskey in a small bowl until blended. With a pastry brush, spread the mix over the cut side of the squash until well covered. You should have a nice coating of the mix all over the cut side. Salt and pepper as desired.
Bake in the oven for about an hour until squash is tender when you prick it with a fork or knife. I served this with grilled burgers and it was a nice and unique side dish. As I said, this was my first acorn squash and hubby didn’t steer me wrong. The flavors were perfect for the tender texture of this squash and it was a total reminder fall is here.
If you are looking for that perfect side dish, check out the selections on my Veggies and Sides board on Pinterest.
Follow Lori’s Culinary’s board Veggies & Sides on Pinterest.