This acorn squash is oh, so tender ‘n sweet…
Is it a side dish or dessert? You decide.
So sweet. So tender. So festive. So November.
This squash recipe is simply delicious, ridiculously moist and adds just a lil’ unique twist from Sue’s kitchen. Add this to your Thanksgiving spread and it might just become the eve’s dish of choice for your festive foodies.
- 2 acorn squash, halved + seeded
- 2 tablespoons orange juice (1/2 tablespoon per squash half)
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400 degrees.
- With a sharp knife, score flesh of squash in a crisscross pattern, at least ¼-inch deep.
- Line a baking sheet with foil; place squash, cut sides up.
- Brush each squash half with ½ tablespoon orange juice + lightly sprinkle with salt.
- Bake at 400 degrees for 30 minutes, or until lightly browned.
- Meanwhile, in a small saucepan over medium heat, simmer butter, maple syrup and brown sugar, until sugar has dissolved (about 2 minutes).
- Remove squash from oven. Discard any liquid remaining within squash halves.
- Brush each half with sugar glaze and return to oven to bake until tender, about 20 more minutes.
- Sprinkle with pepper, additional salt and additional brown sugar, if desired.
*makes four servings