Roasted Acorn Squash
We roast halves of acorn squash and flavor with brown sugar and maple syrup for an easy fall side dish. Originally served as part of: Meatloaf and other Comforting Things.
- Quick Baked Squash (September 19, 2004)
- Honey Mustard Glazed Acorn Squash (December 4, 2003)
Ingredients
- 1 medium acorn squash
- ½ tablespoon salted butter
- 1 tablespoon dark brown sugar (packed)
- 1 tablespoon grade B maple syrup
- salt & pepper
Instructions
We preheat the oven to 375 degrees.
We rinse and pat dry the squash. Carefully, we halve crosswise, then scoop and discard the seeds. We slice a small bit off the ends to keep level and place, flesh-side down, on a parchment lined cookie sheet.
We cook for 30 minutes, turn with tongs, prick the insides with a fork, and divide the glaze ingredients in the two halves. We sprinkle with salt and pepper and continue to cook for another 30 minutes until tender.
We cut the squash halves in wedges and serve.
Ingredients
- 1 medium acorn squash
- ½ tbsp salted butter
- 1 tbsp dark brown sugar (packed)
- 1 tbsp grade B maple syrup
- salt and pepper
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 375°F. Rinse and dry the squash, halve it crosswise, and scoop out the seeds. Slice a little off each end so the halves sit level, and set them cut side down on a parchment-lined cookie sheet.
Grown-up
Roast 30 minutes. Turn them over with tongs and prick the insides with a fork.
Kid job
Divide the butter, sugar and syrup between the halves and sprinkle with salt and pepper. (The squash is hot; a grown-up can hold the pan.)
Grown-up
Roast 30 minutes more, until tender. Cut into wedges and serve.