Acorn Squash 2 Ways

I always forget how much I love squash until I see it in my grocery store or on display at the Farmer's market. I grew up eating spaghetti squash, acorn squash, butternut squash and patty pan squash. Yesterday, I bought my first acorn squash of the season and am pretty darn excited to make it this week! Below are 2 different but simple recipes for acorn squash.

Traditional Acorn Squash






1 acorn squash (make sure the rind is hard and w/o blemishes)
1 tbl. butter
brown sugar to taste
sprinkle of salt

1. Pre-heat oven to 400 degrees. Halve the acorn squash and scoop out the seeds. If the rind is difficult to break through, don't be afraid to use a mallet to help push the blade of the knife.

2. Score the sides of the cleaned squash and 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. Divide the butter, brown sugar and salt evently between the two halves and bake for 1 hour - 1 hour and 15 minutes or until sqush is very soft

Baked Acorn Squash & Apples (Picture to come)

1 acorn squash
2 apples, cored and sliced (I like granny smith or another tart apple)
1 tbl. butter
2 tbl. brown sugar
1 tbl. finely chopped walnuts

1.5 tsp. of ground cinnamon
sprinkle of salt

1. Pre-heat oven to 400 degrees. Peel squash. To soften rind, boil squash for 15 minutes and then peel. Slice in half and remove seeds.

2. Cut squash into 1 in. pieces and place in baking pan. Add the sliced apples to the squash and top with remaining ingredients.

3. Bake for approximately 30 minutes or until squash is soft.