It wasn’t until recently that I discovered winter squash. For me, squash was yellow or green and you ate it during the summer. End of story. Like white shoes, there was no squash after Labor Day.
And then I began my kitchen adventures and was rewarded with butternut and acorn and spaghetti squash. Roasting is my go-to method of preparing butternut. I know there are other ways to fix it but, call me stubborn, I like it how I like it. Spaghetti squash and I haven’t become friends yet. We met once and didn’t get off on the best foot. I’m sure we’ll run into each other again. Maybe then we can put the past behind us and start fresh.
That leaves acorn squash. I clearly remember thinking stuffed acorn squash would be a great alternative to turkey for Thanksgiving a few years ago. So I made a lovely mushroom stuffing, filled my squash halves, and eagerly anticipated the meal to come. You know where this is going, right? It was dreadful.
The squash took so long to cook that the stuffing, which had been lovely and moist when it went in the oven, was dried out and tired when it finally arrived on our plates. Considering how hungry we were after waiting so long, we would have eaten just about anything. Thanksgiving is always an adventure at our house.
But thanks to Savory Sweet Life, the next time I get a hankering for stuffed acorn squash, I will not be disappointed. And neither will you. This recipe will give you tender cooked squash in no time flat. How you finish it off is up to you. Not only did I throw it under the broiler with some brown sugar and butter but then I filled it with quinoa. Those red bits in the picture? They are diced red chile pepper. The sweet also packed some real heat.
Acorn Squash with Brown Sugar Butter Sauce
BAH Note: To get the squash to lay flat in the baking dish, carefully slice a bit off of the sides of the squash. Depending on the size of your squash, start checking for doneness after 10 or 12 minutes. After 15 minutes mine was starting to get a little mushy in places.
- 1 acorn squash, cut in half with seeds removed
- 1/2 cup water
- pinch of salt
- 2 tablespoons butter
- 4 to 6 tablespoons brown sugar
Pour the water into a microwave safe casserole dish large enough to hold the squash. Place the squash halves flesh side down in the dish and microwave for 15 minutes. Carefully remove the hot dish from the microwave.
Heat your broiler to High.
Transfer the (hot) squash halves, flesh side up, to a baking sheet covered in foil. Place 1 tablespoon butter in each half and carefully rub it over the entire fleshy surface (I used a silicone brush for this and it worked great). Let the butter melt down into the middle of the squash. Sprinkle each half with a small pinch of salt and half of the brown sugar. Make sure some of the sugar lands in the pool of butter at the center of the squash.
Broil for 5 minutes. The edges of the squash should start to brown and caramelize. If not, broil for an additional 3 minutes.
Enjoy this as is for a side dish or stuff with something savory for a main course.