Thursday, October 2, 2014

Baked Acorn Squash with Brown Sugar Maple Sauce

 This is a wonderfully simple recipe to dress up our good friend the acorn squash.

Squash is just about my favorite vegetable, and we enjoy them often during the fall months. I always freeze a lot of butternut squash for the winter too.

You could try substituting apple cider for the syrup if you's all delicious!

This is such great comfort food...a perfect side dish to enjoy with pork. 


1 medium acorn squash, halved and seeds removed
1-1/2 c. water
1/4 c. (sugar free) maple syrup
(pure is best!!)
2 Tb. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. (fresh) ground nutmeg, optional
1/4 tsp. salt

Preheat oven to 350. Place squash cut side down  in 9" X 13" baking dish; add water. Bake 45 minutes, uncovered. 

Then drain water from pan; turn squash cut side up. In small bowl, combine syrup, brown sugar, cinnamon, ginger, nutmeg and salt; pour into squash halves, basting the inside of the squash as much as possible.  Bake 10 minutes more, uncovered, or until sauce is heated through. 

Yield: 2 servings

You might also like this favorite side dish...

Baked Acorn Squash with Cinnamon Apples


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