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