I’m debating whether to make Fifty-Two Cakes into a general recipe site as long as it involves an oven. I’m also debating whether I have the energy to start another 52-week project in which I would do Fifty-Two Cookies. You tell me – do you have any interest in seeing either or both of those things?
Ok, on to learning how to bake acorn squash! I know this is not a dessert, but sweet baked acorn squash is delicious and just sweet enough to be. I’m a member of KC Door to Door Organics, which I would recommend to anyone. I’ll blog more about it sometime. There is always an ingredient in my organics box I’m not super familiar with how to prepare, and I consider it my “challenge ingredient” for that week. The last several boxes my challenge has been eggplant. This time it was a Kansas City local acorn squash.
A little about acorn squash – it’s a wintertime squash that usually has a dark green skin, but apparently golden and white acorn squash exist too. It looks like a big green acorn, imagine that. Apparently you can store these in a cool, dry place (like your basement) for a month or more and they keep just fine because of their thick, tough skin. But it feels like fall for the first time this week and I just had to bake it today. They’re pretty low calorie, a half squash with this recipe is under 150 calories. I didn’t think to bake the seeds like you do pumpkin seeds and accidentally threw them in the compost, but those are edible too. I definitely think I will plant some of these in my garden next year.
I have to thank my friend Lori for the inspiration on how to prepare the acorn squash. (Thanks!) Apparently this is similar to how her parents always prepared it! Without further ado…
Baked Acorn Squash Recipe Ingredients
- 1 whole acorn squash
- 1-2 tablespoons butter, softened
- 2-3 tablespoons brown sugar
- Up to 1 tablespoon maple syrup
- A dash of cinnamon, baking spice or whatever sounds good