It’s always a good season for squash, I think, but right now they’re everywhere. I made this easy side dish to go along with a new main dish tonight (more on that later). I make this for clients all the time but have never made it for my own family! I think it was C’s first time eating squash in quite a while — I remember the last time it certainly wasn’t her favorite but her taste buds seem to finally be coming around to all the veggies I’m shoving her way these days! D LOVED it. Definitely a winner for him.
It roasts for more than an hour in the oven, so you have to make sure you have time to occupy the oven for that long, but it’s so easy — prep time is about 5 minutes.
• acorn squash (1/2 to 1 per person depending on the size)
• butter (1/2 Tbsp. per half — I used Earth Balance vegan sticks)
• maple syrup (1 tsp. per half)
• brown sugar (1 Tbsp. per half)
1. Cut squash in half and remove seeds. Place in a 9 x 13 or other glass dish face up, with about 1/4″ to 1/2″ of water in the bottom of the pan.
2. Melt butter and coat inside and top rim of squash halves. A pastry brush works the best here, but you can work with what you’ve got.
3. Sprinkle 1 packed Tbsp. of brown sugar in each half.
4. Drizzle 1 tsp. of maple syrup into each half.
5. Roast at 400 degrees for one hour and 15 minutes or until squash is soft and tops are a little brown.
It is easiest to dig right into your acorn half with a spoon. Enjoy!