Candied Acorn Squash

September 7: National Acorn Squash Day

In our first fall season as newlyweds, Highlander “harvested” an acorn squash from its bin at the grocery store. He wanted to prepare the pumpkin-like produce and introduce it to his finicky wife for dinner. But she was skeptical about the squash since she had never tried it before. So he bribed his bride by baking it with a buttery brown sugar glaze. Knowing that Islander has a sweet tooth, Highlander figured that she would like it if it tasted like candy—and he was correct! Now, 15+ fall seasons later, we still cook candied acorn squash as a side dish for dinner. As autumn arrives, add this recipe to your repertoire and remember to serve it on National Acorn Squash Day.

Recipe

(Adapted from Better Homes and Gardens New Cook Book)

Ingredients

• 1 acorn squash
• salt and pepper to taste
• 1 teaspoon butter
• 2 teaspoons brown sugar

Directions

Wash the squash and dry the surface. Carefully cut it in half. Scoop out the seeds and fiber in the middle of the squash. Pierce the surface several times with the tines of a fork.

On a lightly greased baking pan lined with foil, place the squash halves cut side down. Bake in a preheated oven at 425 degrees F for 20 minutes. Remove from the oven, turn them around and season with salt and pepper. Return to the oven and bake for another 20 minutes or until soft and cooked through. Remove from the oven and add butter and brown sugar before serving. The butter and brown sugar will caramelize in the hollow of the acorn squash for a candied flavor.