Baked Acorn Squash

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Ingredients

U.S. Metric Ingredients
16 6 Acorn squash, small
as needed as needed Butter, melted
oz 75 g Brown sugar
tsp 6 mL Salt
1 fl oz 30 mL Sherry (optional)

Method

Procedure

  1. Wash and cut squash in half lengthwise. Scrape out seeds. (If using large squash, cut into portion sizes.)
  2. Brush cut surfaces and cavity with melted butter. Place close together, cut side down, on baking sheet. (This helps squash cook faster without drying by retaining steam.)
  3. Bake at 350°F (175°C) until almost tender, about 30–40 minutes.
  4. Turn the squash cut side up and brush again with butter. Sprinkle the cavities with sugar and salt. Add a few drops of sherry to each if desired.
  5. Bake 10–15 minutes more, or until surface is glazed.

Per serving: Calories, 130; Protein, 2 g; Fat, 2 g (13% cal.); Cholesterol, 5 mg; Carbohydrates, 28 g; Fiber, 3 g; Sodium, 270 mg.

Variations

Hubbard, buttercup, and other winter squash varieties may be cut into portion sizes and baked as in basic recipe.

Gingered Squash

Mix tsp (7 mL) ground ginger with the sugar in the basic recipe.

Puréed Squash

Bake cut Hubbard squash until tender. Remove from shell and purée in food mill. Add butter, salt, and pepper to taste.

Procedure Variation: Combi Oven

  1. Wash and cut squash in half lengthwise. Scrape out seeds. (If using large squash, cut into portion sizes.)
  2. Brush cut surfaces and cavity with melted butter. Sprinkle the cavities with sugar and salt. Add a few drops of sherry to each if desired. Place close together, cut side up, on baking sheet.
  3. Bake at 350°F (175°C) in combi mode for 8 minutes. With a pastry brush, brush all of the cut surfaces of the acorn squash with the melted sugar/butter mixture that pools in the squash’s cavity.
  4. Keep the oven in combi mode, and increase to maximum browning level (0 percent humidity).
  5. Bake 7–9 minutes more, or until surface is glazed.

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