It’s so warm here in NJ that it literally feels like summer. But, that hasn’t stopped our family from being in full “Fall” mode. My daughter is well into Nutcracker ballet rehearsals, Halloween costumes have been bought (so damn expensive!!) and I’ve been rummaging through farmers markets picking through all the precious fall vegetables.
I had an amazing opportunity to take a personal tour of Twin Ponds Farm in Howell last week, where I used the gorgeous landscape to brush up on my photography skills and pick some fresh acorn squash beauties (more about that tour soon.)
I know Pinterest is lighting up with tons of autumnal squash recipes, but I’ve been wanting to share some of MY favorite ways to prepare them. And by favorite ways I mean quick and simple enough even for the kids to help.
I try to get my kids involved in the kitchen whenever possible, because then I know they’ll be more likely to eat whatever it is I’m making (butter and sugar help too, of course!) They like to help by scooping out the seeds, buttering the pan, sprinkling on the sugar and cutting up the butter.
Cutting through the tough exterior of the squash is going to be your biggest challenge in this recipe. The key is to have a good, sharp knife on hand. I like to pierce the top part of the knife deep into the groove of the squash and carefully press down and begin to slice around it (please be careful…this part NOT for the kiddos).
Once sliced in half, just scoop out the seeds and stringy pieces in the center. At this point, you could either place the halves directly onto a baking sheet to roast or you could slice the squash as I did below. The latter being a great way to serve as a side or appetizer (perfect for Thanksgiving!)
I use just a bit of brown sugar and only a few pats of butter which allows the flavor of the squash to be the star. As the squash roasts in the oven it gets perfectly golden and caramelized (who wouldn’t love that?!) and makes for a such a pretty presentation, especially for the upcoming holidays. Hope you enjoy!
- 1 acorn squash (sliced as shown above)
- 2 tbsp brown sugar
- 2 tbsp butter cut into small cubes + more for baking dish
- Preheat oven to 425 F
- Lightly butter a 13 x 9 in baking dish
- Place squash in dish and sprinkle with sugar and butter
- Roast for 25-30 min until golden brown and tender
- Transfer to platter and serve warm or room temperature