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.
Isn’t that a beautiful color? Take a knife and just make a few, shallow cuts in the squash, so that the next ingredients can really soak in. Don’t cut all the way through the skin, though.
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.
I’ve never had acorn squash. xD To tell the truth I had never even seen it before I read your posts. It sounds like something to try though. Maybe I can convince my mom. ^^
Wonderful! It looks yummy! I’m more a savory squash person so I bake mine and then add carmelized onions, broth, a touch of maple syrup and whiz it up in the processor. You’re making me rethink that though, it looks so good and perfect for fall.
I love me some acorn squash! I don’t use brown sugar or maple syrup in mine. Just butter and salt. No one else in my house will eat squash so I get the whole thing to myself! TeHe!
I have only had squash once or twice in my life and it was at a restaurant. I have been wanting to try it and I think this recipe might actually be something my family would like (although I can’t be sure because my 17yo daughter is the pickiest eater ever.)
Yum – I love squash! This recipe looks delicous!
Perfect for fall, colors and am imagining the smell emanating from the oven—-thanks for the comment on my blog and great to “meet” you!kristinaautismvox.com
I worship squashes (now that I know the slight difference between them and pumpkins)! I’ve never tried this before, so this is one more recipe for my wish list! But firt I have to try the Dorito’s rcipe, it’s on my mind all the time, I even talked about it with Rodrigo today!
Looks yummy, can’t wait to try it!
I will have to try it. I found I love spagetti squash after my mom’s bf made it this spring. It was wonderful! parm cheese, salt, pepper, a little evoo!
Oh, yum yum! I make this sometimes, but I also like to chunk up some Granny Smith apples, and toss them in there with a handful of golden raisins. The raisins get nice and soft and squishy, and the apples add a nice bit of zing to it.
I'm so glad I'm not the only one who eats acorn squash in the fall
I make it very similar to yours…except no maple syrup and I use cinnamon and nutmeg. YUMMY. I also get to eat the entire thing by myself as no one else likes it. LOL