A traditional Mabon dish at my house is baked acorn squash. This is a delicious, nutritious side dish, perfect for the beginning of fall.
The ingredients are simple: an acorn squash, maple syrup, brown sugar, a pinch of salt, and butter.
First things first, preheat your oven to 400 degrees F. Then wash the squash well and cut it in half. Use a spoon to scoop out all of the seeds; place the halves (you’ll need a half of a squash per person) into a baking dish. Add 1/4 cup water to the bottom of the dish. This will keep the squash from drying out.
Now for the good stuf.f. Add to each half: 1/2 Tbsp butter, a dash of salt, 1 Tbsp brown sugar and 1 tsp of maple syrup. I usually break out the real maple syrup for this recipe. YUM.
Pop the dish into the oven, and cook for about 1 hour and 15 minutes. It might take a little more, or a little less, depending on the size of your acorn squash, and how your oven heats. When the squash is done, it will be very soft and a little browned. Better to be a tad overcooked than undercooked with this one!
If you’ve never had this dish before, you really have to try it! It’s a perfect substitute for potatoes. And, according to The Encyclopedia of Magickal Ingredients (by Lexa Rosean), eating any type of squash helps you to bond more deeply with family, friends or lovers.
Good food and deeper bonds. What could be better than that?
Baked Acorn Squash
1 acorn squash, cut in half, seeds removed
1/2 Tbsp butter, per half
dash of salt per half
1 Tbsp brown sugar per half
1 tsp maple syrup, per half
Preheat oven to 400 degrees F. Place halved acorn squash in baking pan, cut side up. Score the inside of the squash with a knife. Add remaining ingredients to each half. Add 1/4 cup water to pan to prevent squash from drying out during cooking. Bake for 1 hour and 15 minutes. Squash is done when soft and browned. Try to avoid undercooking.
Makes 2 servings.