I think Acorn Squash is sexy! There I said it. Not quite sure why I feel this way. Maybe it's all the butter, it's warm, sinfully melts in your mouth and the fact that I always picture myself eating it while laying on a bear skin rug, in a chalet in the French Alps with Jude Law by my side, doesn't hurt. Whatever...that's my theory and I'm sticking to it. I'm obsessed - acorn squash is too good!
There are a bunch of yummy foods that say "fall/winter" to me. Roasted Acorn Squash is one of them.This acorn squash recipe is like the best combination of nutty, syrupy, winter goodness. I could eat it non stop.
It's the easiest thing to make! You just need...
- 1 medium acorn squash
- 2 tablespoons unsalted butter
- Sea salt
- Freshly ground black pepper
- 2 teaspoons packed light or dark brown sugar
- 2 tablespoons of maple syrup
Cut Squash in half & while you preheat oven to 400°F, scoop seeds out of squash. Butter each inside of squash with 1 table-spoon of butter (use your fingers) lightly sprinkle each inside half with salt and pepper. Sprinkle each inside half with one teaspoon of brown sugar and then drizzle it with 1 tablespoon of maple syrup as well. Place the halves cut-side up in a deep baking sheet or tin and fill sheet with the tiniest amount of water, just enough so the bottom of the pan is coated. Bake until the squash is tender in the middle, about 30 -45 minutes depending on your oven.
Serve it on your bear skin rug, invite Jude over & enjoy!
Love & Glitter,