Baked Acorn Squash

January 14, 2014

I like to use seasonal vegetables as much as possible.  Not only are they at their peak in flavor but they can be found everywhere. All the delicious hearty squashes are in season, including this beautiful acorn squash.  There are several ways to make acorn squash, this sweet and savory recipe is one of my favorites.

First, cut the squash in half and scoop out the seeds and stringy flesh in the center.

Place in a baking dish and brush with olive oil.

Sprinkle generously with House Blend and place flat side down in dish.

Although the skins seem tough, once baked it softens and you can eat some of it, so brush the outer sides with olive oil as well. Place in 400 degree(f) oven for 25 minutes.

After 25 minutes, flip squash over. The House Blend will give it the savory flavors of garlic, pepper and a touch of red pepper. Next we're going to add the sweet with some brown sugar and butter....mmmmmm!

Just a small pat of butter in the center of each one. 

About a half tablespoon of brown sugar.

And about 1/4 teaspoon of Pumpkin Pie Blend in each one. Together they will melt and create a yummy sauce for the squash.

Ahhhh, the smells coming out of the oven from this sweet and savory combination is heavenly! Squash will be nice and tender and full of that buttery, sugary spicy sauce. That's it, your ready to eat!




Prep Time: 5 Minutes  Cook Time: 45 Minutes Difficulty: Easy Servings: 4



Preheat oven to 400 degrees(f).

Place squash halves in large baking dish and brush both sides with olive oil. Sprinkle with House Blend and place flat side down.

Bake for 25 minutes, then flip over and place a pat of butter, about 1/2 tablespoon of brown sugar and 1/4 teaspoon of Pumpkin Pie Blend in the center of each acorn.

Bake another 20 minutes until squash is tender.

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