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1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn
squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and
stringy stuff in the center of each half. Score the insides of each half several times with
a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of
water to the bottom of the baking pan so that the skins don't burn and the squash
doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are
using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on
a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and
the tops are browned. Do not undercook. When finished, remove from oven and let
cool a little before serving. Spoon any buttery sugar sauce that has not already been
absorbed by the squash over the exposed areas.
Stuffed Acorn Squash Supreme
INGREDIENTS
• 1 (6 ounce) package broccoli and cheese flavored rice mix
• 1 pound turkey breakfast sausage
• 1 medium acorn squash, halved and seeded
• 1/2 cup chopped apple
• 2 teaspoons crushed coriander seed
• 1/2 cup shredded Monterey Jack cheese
1. Prepare rice mix according to package directions; cover, and set aside.
2. Place squash halves cut side down onto a plate. Cook the squash in a
microwave oven for 5 minutes on High, until tender but firm.
3. In a medium skillet over medium heat, cook sausage until evenly browned;
drain, and set aside.
4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander.
Stuff each squash half with the mixture.
5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until
squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed
squash with cheese. Continue to cook until cheese is melted, about 1 minute.