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Spiced & Roasted Acorn Squash
Acorn squash has the perfect little shape for holding butter, sugar, and spice. We love scoring it so the flavors can seep into the flesh.
Yield: 2-4 servings
Preparation Instructions:
- Preheat oven to 350 degrees F.
- Cut the squash in half, scoop out the seeds, and score the inside of the squash with a paring knife. You could also stab it with a fork like you would for baking potatoes.
- Brush the skin side with cooking oil, and place cut-side-up on a baking tray.
- Place 1 tablespoon of butter (or more if desired) in the hollow side of each squash, along with 2 teaspoons maple sugar, 1 teaspoon cinnamon, 1/2 teaspoon coriander, a pinch of nutmeg, and a pinch of salt. You can also add cracked black pepper to taste.
- Cover and bake for 30-40 minutes.
- Remove from the oven, uncover, and use a brush to baste the melted butter, sugar, and spice over the squash.
- Return squash to the oven and continue cooking until the squash is tender and butters and sugar have caramelized, roughly 15-20 minutes.
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More About This Recipe
Be careful not to pierce the skin of the pumpkin when scoring the flesh. You could add some nuts to this while it bakes, like pecans or walnuts. This would make a creative way to serve a scoop of vanilla ice cream for company.
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