Acorn squash?!
Acorn squash?
how do i make it? i used to eat it at christmas every year i remember it having brown sugar in it!
i know you cut it in half and remove the seeds but do i put the brown sugar in now or after its cooked? ahhh help? how long do i cook it for too?
i mostly need the whole recipe! the one with brown sugar is the only one i need thats the one i would like to make :) Additional Details
1 day ago
do i place them skin up or skin down?
Answers: 1 day ago
do i place them skin up or skin down? Cut it in half from the stem end to the pointed end. Scoop out the seeds and lay on a baking sheet. Put a little butter in each half, and bake at 350 F for 45 minutes. Check them. If it was a large squash, bake it another 15 minutes.
PS Add the brown sugar after baking. It could burn in the oven. Or you could add the sugar the last 5 to 10 minutes of baking.
PPS What are you calling skin side? Place them on the sheet so that the hollowed out seed pouch forms a cup. You'll want the butter to stay in the squash. I forgot to include lightly salting them. I like fresh cracked pepper, too. Candied Acorn Squash
1 acorn squash, halved and seeded
1/4 cup butter, divided
1/4 cup packed brown sugar, divided
Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells. This is one I like (and shows a pic). You can omit the pecans and syrup if you wish.
Acorn Squash with Butter Pecan Sauce
Makes: 8 to 10 servings
2 acorn squash
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 tablespoons maple-flavored syrup
1/4 cup coarsely chopped pecans
Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil. Bake at 350°F. for 30 to 35 minutes or until almost tender.
Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash. Preheat oven to 350. Cut squash in half and take seeds out. Place cut side down in oven proof dish; bake for 30 minutes. Take them out; add butter and brown sugar to taste. Bake another 20 minutes. Serve!