Since I was a kid growing up in the Midwest, squash has been a staple food in my family.
My absolute favorite winter squash is the Acorn Squash.
There are so many things you can do with it. You can roast it, and serve it mashed with butter, or you can slice and bake it with parmesan. You can even mash it up, and use it to top a harvest pork version of a Sheppard’s Pie. Any way you slice it, acorn squash is where it’s at.
Today I want to share my favorite way of preparing this awesome gourd!
Before we begin, I did take photos of the process step by step as an aid, but the lighting in my kitchen is less than desirable, so I apologize for their quality. I am going to include them so you can see what’s going on with the prep.
What you will need:
- 1 acorn squash
- 1/2 cup white rice
- 2 Tbsp butter
- 2 Tbsp packed brown sugar
Preheat oven to 400°. Cut your squash in half lengthwise, and dig out the seeds. Use a knife to cut into the flesh in a cross-hatch pattern across the surface of your squash (see photo). Lay your squash halves, flesh side up, into a baking dish, making sure they are snug so they won’t roll around. Next, inside each half you want to put, 1 Tbsp butter, 1 Tbsp packed brown sugar, and then lightly drizzle with molasses and honey, and sprinkle with cinnamon and nutmeg. Bake, uncovered, at 400° for about 1 hour, until squash is fork-tender and slightly golden. When you have about 15 mins or so left on your squash, add your 1/2 cup white rice to 1 Cup boiling water, and cook as directed, until rice is tender. Remove squash from oven, scoop rice into the squash ‘bowls’ to fill and soak up all the butter/sugar inside them. Sprinkle with nutmeg and drizzle with honey, and serve.
There you have it! My favorite way to do Acorn Squash. It really is a sweet addition to any meal. I find it pairs very well with Pork Loin, Pork Roast, and traditional smoked ham, as pictured above.
I hope you love it as much as I do!
Thanks for reading!