Baked Acorn Squash Recipe
Servings: 4
Ingredients
- 2 med Acorn Squash
- 4 Tbsp. Butter or possibly Margarine Salt to taste
- 4 Tbsp. Brown Sugar, firmly packed Pepper to taste
Directions
- The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few recipe isn't for a fruit at all - it's for a vegetable.
- Now is a great time to head down to your local grocers or possibly Farmer's Market and sample their variety of winter squash. This time of the year you'll find a veritable multitude of Acorn, Butternut, Buttercup, and Hubbard squash brimming over with rich nutrients including Vitamins A and C. The deep green and golden brown vine-ripened vegetables are also a great source of
- Today's recipe is a basic and you'll want to have a few Acorn squash handy to prepare this delicious vegetable side dish. Winter squash can be stored in a well-ventilated area at 50 to 55 degrees for up to four weeks, so get this member of the gourd family ready to join you at the dinner table the entire month of October, and enjoy its seasonal goodness.
- Rinse, dry, then cut Acorn squash into halves, lengthwise. Remove the seeds from the center and throw away. Place squash halves, cut side down, in a shallow baking pan. Bake in a pre-heated 400-F degree oven for about 30 min.
- Remove the squash from the oven and turn cut side up. Equally distribute the butter, placing one Tbsp. into each half. Sprinkle with salt and then sprinkle one Tbsp. of brown sugar over each half. Add in a dash of pepper, if you like; then return the squash to the oven after reducing the heat to 350-F degrees. Continue to bake another 30 min, or possibly till the squash is tender.
- Serve hot squash halves in their skins. To store any leftovers, remove skin or possibly scoop out any remaining squash, and chill for up to 3 days.
- Kitchen Staff Tip: Cannot get sufficient of a good thing Then freeze some winter squash today for use throughout the year. To prepare, simply cut squash in half and throw away the seeds. Cut into slices or possibly serving pcs, if you like. Place squash in a shallow baking pan with about 1/2 inch of water.
- Bake in a pre-heated oven at 350-F degrees for about 40 min or possibly till tender. Separate pulp from rind and mash, if you wish, to freeze. Place in freezer containers, leaving about a half-inch of freezing-expansion room on the top. Otherwise, you can pack the cooked pcs into plastic bags and freeze as is. Frzn winter squash will last up to 3 months in a freezer compartment and up to a year in a deep freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 102 | 60% |
| Total Fat 11.56g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 87mg | 4% |
| Potassium 164mg | 5% |
| Total Carbs 17.76g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.35g | 9% |
| Protein 0.46g | 1% |
