A few weeks ago, while everyone else was getting their pumpkin spice on for Fall, I couldn’t wait to get my hands on an acorn squash. For me, the perfect welcome to this particular season is a delicious Roasted Acorn Squash.
When I first became a part of my husband’s family many years ago, his mom introduced me to this new Fall staple of mine. I am the only one in the family that eats it for now, but I doubt that will always be the case. I mean, at least I hope my kids won’t stay picky forever…
So, on to how to make a perfect Roasted Acorn Squash.
You will need-
1 Acorn Squash
1 1/2-2 tablespoons of butter, softened
1-2 tablespoons of brown sugar
pinch of salt
1. Preheat your oven to 400 degrees.
2. With a large chefs knife, very carefully cut the acorn squash in half, stem to tip. It takes a bit of muscle, and the squash can move around a bit, so again, be careful!!
3. Scrape out the seeds and stringy pieces.
4. With a small sharp knife, score the squash all the way across going two ways. Or, if you’re not comfortable doing this, just simply use a fork and poke holes all over. But still be careful!
5. Smear about 1/2-1 tablespoon of butter all over the flesh part of the squash. Then sprinkle a bit of salt on it.
6. Next, add the brown sugar! The amount you use is up to you. I tend to like the sweeter side, so I use almost a tablespoon, but not quite. Rub the brown sugar to cover the butter.
7. Place both halves face up on a baking pan. I would recommend putting foil down first, or a non-stick cookie mat.
8. Bake for an hour and check the squash for done-ness by sticking a fork in it. If it’s still tough, cook longer, if not, it is ready to enjoy. Spoon the butter/brown sugar liquid all over, then dig in.
**If you like to make baby food for your little one, acorn squash is a perfect starter for them!! Omit all ingredients (except the squash, of course), babies don’t need sugar or butter yet! Then follow the baking instructions.
Or you could always make half for you, and half for baby. 😉
Once it has cooled down, scoop out the flesh and add it to a blender or processor. Add a little bit of breast milk, formula, or water, then process. If you need more liquid, feel free to add to it.
Then you can freeze it in ice cube trays. The cube is a perfect serving size for a little one. Just heat it up in the microwave, being sure to stir it well, and test it to make sure it isn’t too hot.
Roasted Acorn Squash was my daughter’s absolute favorite baby food I used to make for her. Which is why it’s so funny to me that she refuses to try my super tasty version now. Oh well, more for me!!
What is your favorite snack for Fall?