I was looking for Thanksgiving side dish recipes and I found several recipes for acorn squash. I had never cooked an acorn squash, so I went with it. Some were pureed or diced, some were glazed or stuffed. Then I found Paula Deen's recipe where they are roasted with maple syrup, butter, and brown sugar. Clearly, this was the recipe to try, don't you think??? I mean, seriously, doesn't that sound AMAZING??? It's super easy to make, can be done in advance, and OMG just wait until you taste it! It sort of has a glazed sweet potato sort of a vibe. And how convenient is it that each person gets his own little portion? I love that.
If you're looking for something that looks elegant and impressive, but is absurdly easy to make, then this is the perfect Thanksgiving side dish for you. It's also really economical because one little acorn squash is good for four servings. Perfect! So good. You should definitely try it.
1 acorn squash, cut into quarters
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
salt and pepper to taste
Preheat oven to 400°F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Brush the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Brush with a little more of the brown sugar maple glaze. Serve one quarter per person.
Tip:
Don't forget the salt and pepper! It gives it sort of a salted caramel kind of vibe. Just one taste of the glaze, and you'll want to put it on everything! Not even kidding!
When I baked the squash, I was worried that the brown sugar would drip down onto the tray and burn. So I poured a little water onto the tray to keep that from happening. Worked very well, I must say!
The original recipe said to serve one HALF per person instead of one quarter, I think an entire half of a squash is far too large to put on your dinner plate. So I decided to cut them into quarters instead.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Brush the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Brush with a little more of the brown sugar maple glaze. Serve one quarter per person.
Tip:
Don't forget the salt and pepper! It gives it sort of a salted caramel kind of vibe. Just one taste of the glaze, and you'll want to put it on everything! Not even kidding!
When I baked the squash, I was worried that the brown sugar would drip down onto the tray and burn. So I poured a little water onto the tray to keep that from happening. Worked very well, I must say!
The original recipe said to serve one HALF per person instead of one quarter, I think an entire half of a squash is far too large to put on your dinner plate. So I decided to cut them into quarters instead.
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