My sister-in-law made this great side dish for one of our festive family dinners. It was easy to make and delicious with maple syrup as the sweetener (rather than brown sugar). It is a nice alternative to sweet potatoes and can be enjoyed by carnivores and herbivores alike. Have a nice dinner!
Ingredients:
1 Acorn squash
1 Tbsp Butter
4 teaspoons Maple Syrup
Dash of Salt
Method:
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
3 Coat the inside of each half with 1/2 Tbsp of butter. Add a dash of salt if you are using unsalted butter. Dribble 2 teaspoons of maple syrup to each half.
4 Bake in the oven for 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Serve as is or stir the squash with the cooked maple syrup using a fork (as shown in the picture) for easier eating.
I am sharing this recipe with Simply Sugar and Gluten Free.
SensitiveEconomist 