So here’s a trick that I accidentally happened to do the other night…and I’ll never do it the old way again! Mainly because it saves you the trouble of dirtying and washing a serving dish. (Well, unless I was serving this to guests…then I would put it into a serving dish.)
But for regular old family dinners, this will work…
Roasted Sweet Acorn Squash
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 60 minutes
- 1 Acorn Squash
- 1 cup of water
- 1-2 Tbsp butter
- 1-2 Tbsp brown sugar
- Cinnamon, nutmeg, or cloves, sprinkles
- Optional: use maple syrup, honey, or agave in place of brown sugar
- Preheat oven to 350.
- Steam-bake the acorn squash by cutting it in half. (At this point you can scoop out the seeds and save them to roast them, or you can bake the seeds with the squash, as I did, and then roast them. Either way works.)
- Place the squash halves cut side down into a glass baking dish with about 1 cup of water. Cover tightly with foil and bake at 350 for an hour.
- Let cool slightly before handling…these babies are HOT!
- Flip the halves over and scoop out the seeds. (Seed roasting instructions.) Add a dollop of butter.
- Add a dollop of brown sugar…well, a teaspoon-Tablespoon worth anyways. (Can you have a dollop of brown sugar?! Or does that only work for butter, sour cream, etc.)
- Take your spoon and start to scoop the flesh out and mix together the butter and brown sugar within the squash shell. Scrape out as much of the flesh as you can. Sprinkle with a little cinnamon, nutmeg or cloves for some extra flavah.
- Continue until its all mixed up and ready to serve.
- Leave behind the empty shell. Toss it into your compost, if you have one!
We devoured this. Devoured. (Kids couldn’t get enough!)
And if you prefer to sweeten without using sugar, try maple syrup, honey or agave!
Hope you enjoy this little dish saving trick! Every non-dirty dish helps when it comes to clean-up!