One of my favorite fall desserts, is baked acorn squash. We used to grow it in my parents’ garden when I was young. I often find myself buying acorn squash during the fall, and visitors to my home comment on the squash sitting on my table or counter. “What do you do with that?”
What you will need:
1. Acorn squash
2. 2 tablespoons of butter
3. 2 tablespoons of brown sugar
4. 1 teaspoon of cinnamon
First, you cut the squash in half.
Next, scoop out the seeds. You can do this with a large spoon.
Next, cut a waffle pattern into the flesh of each of the sides. This will help it bake and also help the flavor of the brown sugar, cinnamon, and butter soak in.
Then add 1 tablespoon of butter, 1 tablespoon of brown sugar, and 1/2 teaspoon of cinnamon to each half of the acorn squash.
Then, in a casserole dish, add a 1/4 inch of water to the bottom (this helps so the acorn squash doesn’t burn up and dry out. Place both halves in the dish, and bake at 350 degrees F for 1 hour and 15 minutes.
Then, scoop the insides into a dish (don’t eat the skin) and eat. You can add more sugar (I always do) and a splash of milk.