Baked Acorn Squash

Dedicated to Barbi C. and Blane F.
Vegan Variation dedicated to Abigail W.

Ingredients:
1 Acorn Squash
2 Tbsp Butter
2 Tbsp Brown Sugar
1 tsp Nutmeg
1/8 tsp Black Pepper
1/8 tsp Salt
2 tsp Honey

Directions:

• Preheat the oven to 400°F.
• Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
• Place the Squash in a backing dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
• Spread the butter along the inside of each half of the Squash
• Sprinkle the Brown Sugar, Nutmeg and Seasonings evenly over the two Squash. The Butter will help catch it.
• Drizzle with the Honey.
• Place in the oven for about 1 hour, or until fork tender.

Serves 2.

NOTES: This is a purist recipe for basic Acorn Squash, and it is tasty. Acorn Squash is obviously called so because of its shape like an acorn. It is a traditional autumn squash, though many places have it year round now. Still, whenever I think about it, I think of autumn leaves.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter, and use Maple Syrup instead of Honey. Even if you’re not doing a Vegan version, the Maple Syrup tastes wonderful with it.