1-2 Acorn squash
4-8 Tablespoons of Earth Balance or Butter (enough to coat)
4-8 Tablespoons brown sugar (enough to fill)
Pinch of salt
- Preheat oven to 400°F. Cut your acorn squash in half and remove a small slice from the top and bottom if the halves do not sit evenly on the baking sheet. Remove seeds.
- Coat the inside of the squash with Earth Balance or butter, forming a layer about 1/4 inch thick. Fill with brown sugar.
- Bake in the oven for 45-50 minutes or until squash is soft. Remove from oven and let cool for 10 minutes.
- Scoop out the contents from skin and mash in a bowl. Mix in a pinch of salt. Serve warm.
This makes an excellent side dish to any fall inspired meal with its rich and sweet flavor. Acorn squash was one of my favorites as a kid, and I cook it every fall for me and my husband. If you have a larger family, you may consider cooking two squashes, but one should accomadate 2-4 people just fine.