Family recipe share time!
This is yet another one of those dishes that I grew up eating—specifically during the Fall and Winter. And, it’s one of the easiest things, ever to make, so it’s perfect for accompanying a weeknight meal! I know they may not look like anything spectacular, but believe me when I say they are insanely good! Mikey says he doesn’t even like squash, and he likes these!
Want to know something super-dee-duper creepy and weird and way too coincidental?
When I called my mom to ask her exactly how she prepares the acorn squash so that I could be sure to get it right, she was literally in the process of making them. How freaky and bizarre is that?! And, mind you, this is not something that she makes really often, like weekly or anything, so the odds of her making them right when I called are pretty dang low.
My mom and I were extremely not okay with the coincidence, haha. Getting goosebumps again thinking about it!
Annnnywayyyy, like I said, these yummy squashes are crazy simple! Just slice ’em in half, throw in a cube of butter, some brown sugar, some cinnamon, and maybe some salt, then pop em in the oven and in a bit you’ll have the most magical Fall side.
The butter melts and kinda browns, and forms a sugary, cinnamon-y pool that you can mash into the cooked squash. It’s creamy and wonderful.
When I called my mom, she was making pork chops and salty-roasted yams to go with them, which sounds perfect! I served mine with these brussels sprouts (they’ll change your life), and roasted chicken breasts.
Really anything would be great with these, though! Pot roast? Yup. Pork loin? You betcha. Turkey? Of course. Nothing at all? That too. You can’t go wrong, people!
Yield: 2 servings
- 1 acorn squash, halved and insides scooped out
- 1 tbsp salted butter
- 1 tbsp dark brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- Preheat your oven to 375 degrees.
- Rub each side of the cut open squash with a 1/2-tbsp chunk of butter, and throw the remainder in the cavity. Sprinkle 1/2-tbsp brown sugar, 1/4-tsp cinnamon, and 1/2 tsp salt over each half, adding most to the inner cavity.
- Place the squash halves, open side up, in a deep roasting pan, cake pan, or casserole dish. Fill half way up the sides with water.
- Place in the oven for about 45 minutes, until the squash is tender and easily pierced with a fork.