This is a really simple dish that comes out looking like you spent a long time on it.
- 2 Acorn Squash
- 1/4 Stick of Butter
- Salt & Pepper
- Brown Sugar
- Maple Syrup
Start by cutting your squash in half. The nib on top can be extremely difficult to cut through. I don’t really have a good technique for working around it, but be aware of it. You probably want to orient the squash so the nib is the last thing you cut through because your knife will get stuck.
Once you halve it, take a spoon and scoop out the seeds and the stringy bits. Then take a knife and score the squash. Make a big pound sign (#) in the middle going from edge to edge. This helps the squash cook and lets the butter and maple syrup seep in.
Now that you have four, scored halves. Lightly season with salt and pepper. This dish is very sweet, the salt and pepper helps to balance the dish.
After the salt and pepper, sprinkle brown sugar and cinnamon all over the fleshy part of the squash. Don’t go nuts, you are adding maple syrup next. Just make sure there is an evenly distributed layer of brown sugar and cinnamon. About a tablespoon of each per half.
Next, cut a 1/4-inch thick slab of butter and place in the middle of the squash. Take your maple syrup and make a ring around the butter. One ring is all you need unless you want to serve as a dessert, which is completely doable if you’d like.
Now that you have all your ingredients together on your squash, pop it in the microwave. Yes, the microwave. You could do it in the oven but it takes over an hour and you have a good chance of burning it. The microwave takes 30 minutes tops. Set it for 15 minutes, check it, then another 15 minutes.
The squash will come out hotter then your menopausal aunt and the liquid will be scalding like her drunken verbal abuse, so be careful. Serve as is. There is no point in serving people less than a half because the juice will spill out and that’s the crux of the deliciosity.
Enjoy! Happy Thanksgiving!