This dish is always a crowd pleaser. Easy to prepare and even easier to eat healthfully!
Ingredients:
– acorn squash (as many as you need)
– 1/2 tspn butter for each half squash
– sea salt
– 1 Tbsp brown sugar for each half
– 1 tspn pure maple syrup for each half
Amount of each ingredient is subject to number of squashes and personal preferences. Don’t be afraid to just go with your gut.
Directions:
Preheat oven to 400°F.
Wash outside of squash. Cut in half, from stem to top and scrape out the seeds and stringy bits. Score the inside with a small paring knife in a cross hatch pattern with 1/2 inch deep cuts. Rub 1/2 tspn of butter into each half. Sprinkle with sea salt and crumble 1 Tbsp of brown sugar into each squash, then drizzle maple syrup into each.
Add 1/4 inch of water to a roasting pan. Place squash on top of the water. Bake 60-75 minutes, until browned and flesh is very soft. Keep warm until serving.
Susan E. Ross is founder/publisher/curator of Westchester Senior Voice print and digital magazine. She is also founder of the Booming BETTER Expo as well as a Certified Senior Advisor and part of the boomer generation. She is committed to changing the conversation about aging and discards the notion that being a certain age makes us irrelevant. Boomers and seniors are vital members of our communities and enhance the lives of those around us. Susan can be reached via email at Publisher@westchesterseniorvoice.com
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11 Nov 2021
0 Commentssweet and simple acorn squash
This dish is always a crowd pleaser. Easy to prepare and even easier to eat healthfully!
Ingredients:
– acorn squash (as many as you need)
– 1/2 tspn butter for each half squash
– sea salt
– 1 Tbsp brown sugar for each half
– 1 tspn pure maple syrup for each half
Amount of each ingredient is subject to number of squashes and personal preferences. Don’t be afraid to just go with your gut.
Directions:
Preheat oven to 400°F.
Wash outside of squash. Cut in half, from stem to top and scrape out the seeds and stringy bits. Score the inside with a small paring knife in a cross hatch pattern with 1/2 inch deep cuts. Rub 1/2 tspn of butter into each half. Sprinkle with sea salt and crumble 1 Tbsp of brown sugar into each squash, then drizzle maple syrup into each.
Add 1/4 inch of water to a roasting pan. Place squash on top of the water. Bake 60-75 minutes, until browned and flesh is very soft. Keep warm until serving.