Available year-round, acorn squash is a popular favorite for fall holiday dinners. Take care when cutting through the tough skin. Acorn squash is best used fresh because it doesn’t hold up well in the freezing process.
Total Time: about 1 hour •Active Time: 10 minutes Servings: 4
2 small acorn squash
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 teaspoon freshly grated nutmeg
- Preheat oven to 425°F. Halve squash lengthwise and discard seeds and strings. Arrange halves, cut sides down, in a shallow baking dish and cover with foil; bake 30 minutes.
- Turn squash cut side up; top each half with 1 tablespoon butter and 1 tablespoon brown sugar, then sprinkle with nutmeg.
Bake 30 more minutes or until squash is tender. Scoop flesh from skin and serve.
CALORIES (per 1/4 recipe) 240kca1
SODIU V I Omg
V1T A 20%
VIT C 25%
Other preparation method
Microwave: reel 1 squash and place in microwave-safe dish. Cover and microwave on ‘HIGH 8-10 minutes or until tender. Cool 2 minutes; remove seeds and strings. Stir in butter and salt or add to your favorite soup or casserole.
Boiled: Add 2 cups peeled, diced squash to 2 cups lightly salted boiling water. Cook 6-8 minutes or until tender.