Featured Kitchen

Sugar Sweet Acorn Squash

Written by Leslie Means

You have likely tried this one before.  It’s just that good.

And old.  Didn’t the Pilgrims have Sweet Acorn Squash at the first Thanksgiving?  (I’m kidding.  Right?  Or am I?  Now I have to look it up.)

Yes, this  recipe has been around for many years.  Way before the invention of the internet – and the revolution of Pinterest.

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Hardly a recipe, really.  It’s just a delicious way to eat squash.  Mom’s been making it this way since I can remember with acorn squash grown from her garden.  I’m sure it’s been made like this way before I first recalled its sweet goodness.  Each year, I either grow my own or pick the perfect one from the store or local Farmers Market for this exact treat.

The hubs doesn’t really like it (although I think he is really just scared off by the fact that it’s a big ole’ pumpkin family veggie) – but the kids do.  They even helped prep ours this year.  

There’s no secret about it – I put lots of butter in this bad boy.  And brown sugar.  And seriously – that’s it.  There are a million ways to make this tasty veggie come to life.  Here’s mine!  Perfect for a Thanksgiving treat!

P.S. – Check this out.  Fun facts about what types of food were served at the first Thanksgiving.  “According to some accounts, early English settlers in North America improvised by hollowing out pumpkins, filling the shells with milk, honey and spices to make a custard, then roasting the gourds whole in hot ashes.”  Same thing.  Right?  And I thought I was just trying to be funny.  Dang.  I’m smart!

Sugar Sweet Acorn Squash

Ingredients
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter
Salt
Dash of cinnamon

Directions

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash.  In a small mixing bowl, combine the brown sugar, butter, salt and cinnamon.  Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.  Or simply fill each cavity directly with the butter, brown sugar and cinnamon.  Bake for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.


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About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

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