Roasted Acorn Squash with
Butter, Brown Sugar and Pecans
This is the only way I ever make Roasted Acorn Squash. I just can't ruin acorn squash with any other filling.
- 1 acorn squash
- 4 tablespoons butter, softened, divided
- Dash of salt
- 4 tablespoons brown sugar
- 2 tablespoons chopped pecans
- Heat oven to 400 degrees F (205 degrees C).
- Cut squash in half, using a very sharp, sturdy knife. Using a spoon, scrape out the seeds and stringy part of each half until the inside is smooth.
- Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
- Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan to prevent the squash from burning or drying out.
- Rub a tablespoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter.
- Combine brown sugar and pecans. Put half this mixture into the center of each half. Put half of the remaining butter (1 tablespoon) into each half.
- Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are browned, and the flesh is very soft and cooked through.
- It's difficult to overcook squash, as it gets better with more caramelization.
- Remove from oven, then spoon the sauce over exposed areas of the squash: Let the squash cool for about five minutes before serving.
Yield: 2 servings