Baked Butternut Squash and Acorn Squash
My neighbor Jack gave me a beautiful acorn squash and a butternut squash from his garden. We had guests for dinner so I made both and they were a big hit. My mom used to make this baked squash for us when I was growing up. I love the spice from the nutmeg and cinnamon, the salty from the butter, and the sweet from the brown sugar. It’s a decadent way of making squash but oh so worth it. It makes a wonderful side dish for beef, chicken, pork or seafood.
Note: When writing the recipe, I didn’t put amounts down for brown sugar, cinnamon and nutmeg because I just sprinkled them on to taste. Add as much or as little as you want. Add more butter if you want it to be extra rich.
- 1 butternut squash
- 1 acorn squash
- 2-3 tbsp butter
- Sprinkle of brown sugar
- Sprinkle of cinnamon
- Sprinkle of nutmeg
Preheat the oven to 350 degrees. Slice each squash lengthwise in half. Scrape out the seeds and rinse. Spread a little butter all over each half of the squash. Sprinkle with brown sugar, cinnamon and nutmeg. In a deep baking dish, add enough water to cover the bottom of the dish. Place the squash facing up in the dish. Cover with tin foil and bake for 30-40 minutes or until fork tender. Take off the tin foil and turn the oven to broil so you can brown the tops of each squash – watch carefully so it doesn’t burn. You can slice into chunks or scoop out the flesh and eat it like mashed potatoes – whatever suits your fancy. Enjoy.