![]() ![]() The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. ![]() 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.And…the holiday dishes continue here on P-Dub Cooks. 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. ![]() The latter being a great way to serve as a side or appetizer (perfect for Thanksgiving!) 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. Once sliced in half, just scoop out the seeds and stringy pieces in the center. 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). The key is to have a good, sharp knife on hand. 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.Ĭutting through the tough exterior of the squash is going to be your biggest challenge in this recipe. And by favorite ways I mean quick and simple enough even for the kids to help. 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. 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.) 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. ![]() But, that hasn't stopped our family from being in full "Fall" mode. It's so warm here in NJ that it literally feels like summer. ![]()
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