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Baked Acorn Squash Recipe
A Sweet and Savory Success
Beautiful, individual, always brings a smile!
Ask your grocer to get some of the small acorn squash. We get them the size of a softball - perfect for an individual portion.
Smaller is a bit more tender too - as if it mattered - because the flavor and texture is truly nice. What a great Autumn veggie.
Every time we serve these - faces lights up. Not sure why - maybe because it’s so unexpected, pretty, and so good!
Here is our Complete List of Vegetable Recipes
We love maple syrup - and who doesn’t? And, we live in New Hampshire, so it follows that this gift from our trees would be a favorite - and with acorn squash... oh my my!
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.
Baked Maple Squash Recipe Shopping List
for 12 People:
___ 6 acorn squash
___ 1 stick of butter, not margarine
___ 1 cup brown sugar
___ 1 quart real maple syrup
___ 1 tablespoon of maple extract
___ Sprinkle of salt and pepper
Here is an organic maple syrup that is simply wonderful. Grade ”B” works better in most recipes, including this one.
Maybe it seems odd to add extract to the real deal, but from a flavor perspective, you won’t regret it.
The Day of the Party:
Get your good, sharp knife with a strong handle and cut these squash in half.
Find a nice resting point on the bottom of each half, and make a small slice so that it won’t wobble around during cooking.
Just a little:
Clean out all the seeds carefully.
You’re going to be serving them as is, so think neat.
Use half the maple syrup, saving the rest for later.
In a small pan with the butter, stir it around with the extract.
Lay out the squash on a baking sheet or two.
Use foil underneath with veggie spray for easy removal.
Pour equal amounts of the maple syrup/extract mixture into each of the acorn halves.
Add a pinch of brown sugar to each, and sprinkle salt and pepper overall. This would be a nice opportunities to use some of those colored sugar crystals.
Cut a piece of aluminum foil big enough to cover all, and spray it with veggie spray. Cover all the squash halves, gently wrapping the foil around the outer edges.
Bake at 350°f for 50 minutes. Remove and test for done with a fork. Carefully transfer the halves to the serving plates/platter, and pour equal amounts of the maple syrup you saved from before. Add a few dribbles of butter to each if you like. Serve.
Presentation: Your Eyes Eat First
This is surprisingly light, even with the richness of the syrup.
If a full half is too much, no problem to slice them up and plate.
Or - mash it up for comfort food like none other!
You can refrigerate as is for a day or two. This will freeze nicely, but we recommend removing the squash from the skin and storing in a zip lock bag with all the air squeezed out.
How about some Desserts?
Check out some Appetizers!
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