On Thursday evening, April 18, I was one of the guest speakers at a Barnes & Noble book event best described as teaching the teachers how to use Poems on Fruits & Odes to Veggies in their classrooms. I shared a few recipes and one teacher was so intrigued with my Acorn Squash recipe that I promised to share it on my blog. Teacher, teacher, wherever you are, can you let me know if you found the recipe here? I would love to hear from you.
- Preheat oven to 400 degrees
- Cut Acorn Squash in half, lengthwise, stem to base. It has seeds (just like a pumpkin).
- Scoop out the seeds until you are left with a cavity only.
- Fill the cavity with 2 tablespoons of butter and 1 tablespoon of brown sugar.
- Place halves on baking sheet and pop into oven for 1 hour.
- Remove squash from oven and test for doneness. Fleshy part should be really soft (like the consistency of mashed potatoes) and tops should be a bit browned. If done let them cool a bit before using a fork to stir and mash the squash. You can eat it right out of the shell, or plate it up.