One of the best ways to eat when feeding a larger family is to cook by season. It saves money and you’ll get to mix it up with seasonal favorites. I love squash, all kinds, any kinds. My kids do too because it’s one of those foods you can go any way with. My kiddos think it’s a sweet treat and as a mom it’s one of the easiest things to make.
I was able to score acorn squash at 50 cents a piece, that’s feeding my family a veggie that’s full of great nutrition for just one dollar! That’s exactly why I love buying in season, you save a ton and your veggies are always changing up!
|Classic Baked Acorn Squash Recipe||
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
- Preheat oven to 400Â°F.
- Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
- Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.