Around the time the weather cools off and fall settles in, I start thinking about the holidays. Earlier this week, we shared a post about creating a holiday dessert table for Thanksgiving and we included a recipe for pumpkin spice fudge. Throughout the rest of this month, I’ll be sharing some of my tried-and-true holiday favorites that we make every year. These recipes come to you from the bottom of my heart, as many of them are holiday classics that go back to when I was a little girl. Now that my mom has passed away, these traditions really run deep for me. In fact, this roasted acorn squash recipe was one of my mom’s all-time favorites.
Acorn squash, really squash of all kinds, are found in abundance this time of year in New England, and I never met anybody up there who didn’t know exactly what it was and what to do with it. Needless to say, I was stunned the first time that someone at the grocery store down here said, “What is this? I’ve never seen it before, so I don’t know how to ring it up.” Wait, what?!?
That settled it. I knew that not only did I want to bring you a post about exactly what these beautiful little winter squash are, but I also wanted to show you the classic way that my mom always roasted them. To this day, it’s my favorite way to eat them, though I also love them stuffed with all kinds of goodies. In fact, Unicorns in the Kitchen has a great stuffed acorn squash recipe. But when it comes to the holidays, mom’s traditions win out. It’s simple, lightly sweet and I just can’t keep my fork out of it! How do you like your squash? I’d love to hear!!
- 1 acorn squash
- 2 tablespoons butter
- 2 tablespoons maple syrup (or brown sugar)
- Salt and pepper
- Preheat your oven to 425 degrees.
- Cut the squash in half the long way (so that your knife is sitting between the ridges).
- Scoop out the seeds with a spoon, making sure you clean out the cavity completely.
- Put the squash halves into the baking pan.
- Add a tablespoon of butter to the cavity of each half, then add a tablespoon of maple syrup or brown sugar to each half.
- Sprinkle both halves of squash with a little bit of salt and pepper.
- Roast them for 45 to 60 minutes, or until a fork slides easily into the squash.
- Let the squash cool in the pan for about 15 or 20 minutes, until you can easily handle them.
- Scoop the meat of the squash out of the shell and put it into a large bowl. Mash it together with a fork or a potato masher.
- Sprinkle a little bit of salt and pepper on top and serve warm.