Baked Acorn Squash (Holiday Meal Collection)

I am a fan of the squash vegetables. There are just so many varieties and textures to be tasted and I am still a youth when it comes to trying out all of the varietals.

Acorn squash has been rightly named; it is shaped like an acorn.  The taste is worldly….is has a smooth texture in your mouth and mashes really well to make a nice scooping veggie.

One acorn squash typically feeds two or three people. I will cut my squash in halves and spoon out the seeds and pith….then dress up the shell to have the end results that make the most of my meal. Dress up for a sweet squash would be a butter patty or two….salt and pepper….and some brown sugar. Occasionally I entertain a crowd that likes a maple twinge and I will use butter and maple syrup in the squash shell. There is no rule….you season that squash in a fashion that makes you enjoy the meal that much more.

1 acorn squash (cut in half with seeds and pith removed)

4 patties butter

pinch of salt (for each half of squash)

pinch of cinnamon (for each half of squash)

pinch of black pepper (for each half of squash)

2 tsp brown sugar

1/4 cup raisins

2 tsp crushed toasted pecans

Instructions

Place both halves of squash in a covered baking dish

Divide raisins and place half the amount in each squash half

Place 2 patties of butter in each squash half

Place pinch of salt, pepper and cinnamon in each squash

Sprinkle 1 tsp of brown sugar over each squash half

Sprinkle 1 tsp of crushed pecans over each squash half

Bake covered at 350F for about 35min….

This is a great holiday or anytime side dish….. Ahhhhhhhhh…. I really like squash