Squash is in season and I’m loving every bite of it! This acorn squash recipe is a perfect side dish, a delicious complement to your Thanksgiving dinner or a main meal for a vegetarian. It is so soft with a lovely creamy texture that you’ll think you’re eating dessert! I truly enjoyed this and I hope you do too.
1 Acorn Squash
2 Tablespoons Butter
Pre-heat the oven to 375 degrees.
Cut the squash in half and scoop out the seeds.
Place the squash cut side down in a baking pan of medium depth.
Add some water – just enough so that it comes up to the edge of the squash but not so much that the squash floats.
Cover tightly with aluminum foil so you can create a steam bath.
Bake for 20 minutes.
Turn the squash over and check the “meat’. It should be fork tender. If it’s not, flip back over, reseal with the foil and bake for another 10 minutes.
Once the squash is fork tender, remove from the oven, drain the water from the pan and flip cut side up.
Sprinkle generously with cinnamon and nutmeg.
Add one Tablespoon of butter in the middle (hole).
Place back in the oven and BROIL (on high) for approx. 5-10 minutes.
Remove from the oven, slice and drizzle the butter over the slices.
Serve hot and enjoy!