Roasted Acorn Squash

This winter squash has a sweet, slightly nutty flavor.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Roasted Acorn Squash

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    Ingredients

    2 acorn squashes, halved lengthwise and seeded 4 tsp light brown sugar
    2 tbsp butter, softened

    directions

    Prep: 10 min Total: 45 min
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    • 1

      Preheat the oven to 375°F (190°C). Spread an equal amount of butter (1/2 tbsp) inside each squash half. Sprinkle each with 1 tsp of the brown sugar.

    • 2

      Place the halves, cut sides up, in an ovenproof dish large enough to hold them upright. Pour in enough water to come about 1 in (2.5 cm) up the sides of the dish.

    • 3

      Bake for 15 minutes. Baste the melted butter and sugar mixture over the flesh, and continue baking for about 20 minutes more, until the squash are tender and glazed.

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