Baked Acorn Squash

Acorn squash is one of those cheap vegetables from the produce department that you rarely see people purchase.  When I used to work in a produce department, I only had to order this from our supplier on rare occasions.  That's too bad, because this squash is loaded with vitamins A, B6, C, and E, as well as being a good source of potassium and magnesium.  Additionally, it keeps very well, so you can purchase it today and not not cook it til next week if you desire.  On top of all that, it is a truly delicious side that just screams fall.


Baked Acorn Squash

2 acorn squash
4 Tbsp butter
4 Tbsp brown sugar
Cinnamon

Preheat oven to 375 degrees F.  Cut squash in half vertically.  Using spoon, scoop out seeds and discard.  Place squash, cut side down in a 9x13-inch baking dish.  Add 1/2 cup water to pan and bake in oven for 30 minutes.

Remove pan from oven and turn squash over.  Place 1 Tbsp butter and 1 Tbsp brown sugar in the cavity of each squash half.  Sprinkle with cinnamon.  Return to oven for 30 more minutes, or until squash is very tender.  To eat, scrape squash from shell with fork and mix with butter mixture.