This is a sweet and savory way to prepare squash. My friend Jen brought over a bunch of fresh garden tomatoes and several squash for us to enjoy last week. Bill and I really like all types of squash, but prefer the Acorn variety in particular. It is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a winter squash, it belongs to the same species as all summer squashes (including zucchini and yellow crookneck squash). The most common variety is dark green in color, often with a single splotch of orange on the side or top. As the name suggests, its shape resembles that of an acorn. Acorn squashes typically weigh one to two pounds and are between four and seven inches long. This squash is good and hardy allowing you to save throughout the winter in storage. You can usually keep it several months in a cool dry location such as a cold cellar. This variety of squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C & B, Magnesium.
1 Acorn Squash
1 Tablespoons Brummel & Brown
2 teaspoons Molasses
2 Tablespoons sugar free Maple Syrup
2-4 Tablespoons Brown Sugar
2 Sprigs fresh Rosemary, chopped
Salt & Pepper
Preheat oven to 400 degrees.
Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, in a baking sheet or pan. Drizzle with Olive Oil and sprinkle each half with salt & pepper and Cinnamon
Next add about a tablespoon of Brummel & Brown (or butter) to the center of each squash followed by 1 to 2 tablespoons of brown sugar. Drizzle squash with Molasses (full flavor), (sugar Free) maple syrup and sprinkle with chopped fresh Rosemary
Pour water in the bottom of the baking pan. Cover with aluminum foil. Poke or make slices in foil to allow steam to escape. Bake for 30 minutes. Remove foil and bake an additional 30-45 minutes uncovered, or until squash is golden brown.
In the last 5 minutes of baking, you may wish to turn on the broiler to allow the tops to get a little more brown and the butter sugar mixture to bubble.
I serve them directly as is on the plate. You can scoop it out and place in a dish if you prefer.