Squash! Everyone says they love it, but do they actually? It’s really like a less tasty sweet potato if I’m being honest. But what I like about squash and most people I think like about squash is the fact that it’s versatile and it carries other flavors very well. Also, it’s an incredible vessel for fat and sugar, which means you can make squash tasty. Honestly, add enough sugar and fat to anything and it’ll probably be tasty, good lesson for you.
So the Acorn Squash, it’s also called the Des Moines Squash or Pepper Squash and it’s indigenous to the Americas (as most squashes are). They’re fairly easy to cultivate and are rich in potassium and fiber, so the health snob in your family can also be made happy with a acorn squash dish. Now the dish I have for you, HA! Let’s just say it’s not going to make that health snob elitist jerk in your family very happy, because I’m BRINGING ALL HIS ENEMIES! Butter is here people! Musical guest SALT, is here! And our guest host of the evening SUGAR (Brown Sugar) IS HERE! Seriously by incorporating these 3 monsters into your dish and you’ll bring the house down, acorn squash is no different.
With the holidays quickly approaching, this dish is a surefire winner. It’s relatively easy, cut open the squash rub in the fat, sugar, and salt and voila! Yummy time.
Recipe – Acorn Squash
Ingredients
1 Acorn Squash
2 Tbsp. Brown Sugar
2 Tbsp. Butter
1 Tsp. Salt
(touch of cinnamon should you so desire)
Method
Melt butter, mix with brown sugar.
Cut Acorn Squash in half.
Rub all of acorn squash exposed areas with brown sugar butter mixture.
Bake in oven for 45 to 60 minutes.
As liquid begins to pool in center of acorn squash, once you remove it from the oven after the squash has softened, brush the liquid over the acorn squash.
Season with salt.
Serve and enjoy!
