Acorn Squash

Most of us think of pumpkins when we think of autumn. I do, too, but I also look forward to baking acorn squash for dessert. It's so simple and yummy. Andrew's family taught me how to do this years ago.

Pick up an acorn squash from your grocery store. One squash will provide dessert for two people. This time of year, they probably run about $1 to $2. 

 Slice your squash in half, like so:

Scoop out the seeds (discard them) and lightly scour the inside of the squash with a knife.

Take a 9x13 cake pan and fill it with about half an inch to an inch of water. Place your acorn squash, cut side down, in the pan. Bake in a 350-375 degree oven for half an hour.

After 30 minutes, pull your pan out of the oven. Carefully remove the squash, and discard the water (careful, it's very hot). Put the squash halves back in the empty pan, this time cut side up. Take a dab of butter and drop it in the well of your squash. Add in a couple spoonfuls of brown sugar and a sprinkle of cinnamon (another yummy variation is to add some apricot jam instead of brown sugar and cinnamon).

Bake your squash for another 30 minutes. This is what it will look like coming out of the oven:

To eat, just take your fork and mash up the insides, blending the squash with the butter and sugar. The skin acts as a bowl.

Autumn is making its official start this weekend, so it will be the perfect time to try out this recipe. Enjoy!