Bring out the gourds and enjoy this delicious baked acorn squash recipe when the nights draw in and the weather drops below zero – it's the best thing to keep you cozy.
Wash the squashes thoroughly to remove any extra dirt or dust. Then on a chopping board, cut the squash in half, start on one side at the stem, using a very sharp knife.
Scoop and scrape out the seeds and the stringy bits with a spoon.Instead of throwing the seeds, you can roast them just like you would pumpkin seeds. Or you can compost them.
With a scoring knife, score the flesh of the acorn squash making about ½-inch-deep cuts. I like using a cross-hatch pattern. (Refer to the images on the blog.)
Spread the butter, then drizzle the maple syrup over the acorn squash. Sprinkle with cinnamon, sugar, and salt. Then place the squash halves on a baking sheet pan covered with parchment paper.
Bake in the oven for about 1hr and 15 minutes at 400ºF/200ºC until the flesh is nicely browned and cooked through.Let it cool a little, then serve.
How to Store
Store/Make ahead: You can store the cooked acorn squash, wrapped with foil, in the fridge for up to 4 days. To reheat: reheat for a few minutes until completely warmed through at 400ºF/200ºC while still in the foil to keep the squash tender.Freeze: You can freeze the cooked squash, skin removed, tightly wrapped for 6-8 months.
Notes
For extra flavor, you can add your favorite herbs like thyme, rosemary, sage, bay leaf, etc. Or you can add a sprinkle of spices like of cinnamon, nutmeg, black pepper, ginger powder, garlic powder, or cloves. This recipe also works with other varieties of gourd like butternut squash, Kabocha (Japanese winter squash), pumpkin, sweet dumpling pumpkin, etc. Check the blog post for tips on how to choose a good acorn squash and how to serve baked acorn squash.