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Baked Acorn Squash with Brown Sugar, Butter and Sage

Serves 4

I love winter squash made this way and do not 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.

Ingredients

  • 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.

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