Easy Baked Acorn Squash
Fall produce is known for its variety of winter squash such as pumpkin, butternut, acorn, zucchini, and spaghetti. To choose quality squash, it should be heavy for its size, have a stem that is firm and dry, and its rind thick.
I’m more likely to cook butternut or spaghetti squash, but this year I’ll be adding more baked acorn squash to my meals. One cup of cooked acorn has approximately: 9g of fibre, 37% of daily vitamin C, 22% of daily magnesium, 20% daily B6 requirement, and 2.3g of protein (Source: LiveStrong.com).
Here is a simple, quick, and easy way to bake acorn squash.
- 1 acorn squash
- 1 tbsp soft butter
- 1 tbsp brown sugar
- ¼ tsp cinnamon (optional)
- Preheat oven to 400.
- Cut stem off acorn.
- Keeping the skin on, slice acorn in half (lengthwise). Next, scoop out the seeds and pulp from inside the acorn.
- Place acorn on a baking sheet pan, cut (acorn flesh) side facing up.
- Rub insides of acorn and the rims with butter, cinnamon, and brown sugar.
- Next, sprinkle with salt and pepper to taste.
- Bake in the oven for 50-60 minutes depending on the size of the acorn.
You will know it is ready when the flesh of the acorn can be easily pierced with a fork.
If you’d like an extra sweet taste, once the acorns are finished baking, you can also add a drizzle of maple syrup before serving.
Yovella is a former resident of McCauley who still works and volunteers in the area.