Roasted Acorn Squash with Butter, Brown Sugar and Pecans
- 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
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