Tuesday, October 29, 2013
Brown Butter Acorn Squash
This is one of my favorite ways to eat acorn squash! It's sweet and tasty, easy and classic. You can substitute any kind of winter squash, but acorn squash is my go-to because that's the way I ate it growing up.
Brown Butter Acorn Squash
(Yields 2 servings)Ingredients:
- 1 acorn squash
- 1 Tbsp. butter
- 2 Tbsp. brown sugar
- Salt and pepper to taste
Directions:
- Preheat oven to 400°F
- Cut squash in half lengthwise - this is difficult to do, be careful! Clean out the squash - remove all the seeds and stringy bits around the seeds (just like when you carve a pumpkin).
- Lay squash flesh-side down on a baking sheet and pour some water on the baking sheet. The water will steam and cook the squash. The reason you add water after you put the baking sheet in the oven is so you won't spill the water while carrying your baking sheet to the oven!
- Cook squash for 30-40 minutes, or until a sharp knife can be inserted into the flesh with little resistance.
- Remove squash from oven and use a spatula to carefully turn oven each half. Fill each half with 1/2 Tbsp. butter, 1 Tbsp. brown sugar and salt and pepper to taste
- Place squash back into oven and cook for about 5 more minutes (until butter is melted)
Enjoy and thanks for reading!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment