Baked Acorn Squash with Butter, Brown Sugar and Sage
I love winter squash made this way and don't make it often enough. The recipe calls for acorn squash mainly because, due to its size and shape, it makes a nice presentation. However, most any winter squash is equally tasty and can be used, adjusting the baking time if needed. This is an easy and delicious side dish for a family meal or special occasion.
- 2 acorn squash, about 1 to 1-1/2 pounds each
- 4 teaspoons brown sugar
- 8 teaspoons butter, preferably unsalted
- 2 teaspoons dried rubbed sage
- Salt and pepper to taste
Preheat oven to 350° F. To prepare the squash, cut them in half lengthwise. (Be certain to use a sharp, heavy knife as they are a little tough to get through.) Using a spoon, scrape out all the seeds and stringy pulp from the center.
Place the squash, cut side up, in a shallow baking pan. Place 1/4 of the sugar, butter and sage into each cavity. Season with salt and pepper. Bake until the flesh is tender when pierced with a fork, 45 to 60 minutes, depending on size, being careful not to penetrate the skin or the butter-sugar mixture will drain out. Serve immediately.