We’ve had an unusually warm September here in upstate New York. That means that the garden is still going strong.
So deciding what to have for dinner was a no-brainer – acorn squash. This is one of those not-really-a-recipe recipes. All you have to do is:
- Preheat your oven to 350F.
- Carefully cut the acorn squash in half lengthwise and scoop out the seeds.
- Add a little bit of butter, a dash of cayenne pepper, a dash of salt and a spoonful of brown sugar.
- Place in a dish with a little water in the bottom, cover with foil and bake for about an hour or until tender. Use a knife to test to see if it’s tender.
I usually allow half a squash per person and we eat them right out of their little acorn squash shells – kind of like you would eat a baked potato – just don’t eat the skin. You could substitute real maple syrup if you want but I prefer brown sugar.