This easy way to Baked Acorn Squash is soon to be a family favorite.
Baked Acorn Squash with Maple Pecan Butter
I always look forward to fall just because it means there will be fresh acorn squash in the stores. I think it is one of my favorite vegetables. Growing up my dad and I were the only ones who ate it so I quickly learned to make it because mom never thought of it. She always said to use only butter, brown sugar, and salt and pepper on it. This simple butter is so good I may never make it the other way again, just make sure to use real maple syrup. If you want to try mom’s way quarter the squash, and then add a teaspoon of butter, a teaspoon of brown sugar, salt and pepper. Bake the same way.
When you buy acorn squash look for one with a shiny dark green skin and feel heavy for their size. You also want the stem to still be on it. When you buy acorn squash that don’t have a stem they tend to spoil quickly. I bought one a few weeks ago that spoiled in a week that didn’t have a stem.
- 1 acorn squash
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup pecans
- Preheat oven to 350 degrees.
- Cut the acorn squash into halves. Take out seeds. Cut down the center of each half to get quarters.
- Place skin side down in a baking dish.
- Bake for 30 minutes uncovered.
- Mix together butter and maple syrup. When thoroughly combined stir in pecans. Add 1/4 of the mixture on each piece of squash. Cook another 10 minutes or until butter mixture is melted.
I have another recipe for acorn squash here that you might want to try.