Another Fall Classic - Acorn Sqaush

So the researcher and public health professional in me feels the need to give you a few nutritional facts about acorn squash. Similar to its winter squash cousin the butternut squash, acorn squash, according to Fruits & Veggies More Matters, is fat free, cholesterol free, sodium free and a good source of vitamin C (source: Fruits & Veggies More Matters). It's also a source of antioxidants and has potential blood sugar regulating properties (source: World's Healthiest Foods). And last, but certainly not least, it's an affordable item! They are roughly $1.29 each and your will get two servings out of each squash. So for the single folks out there, you'll spend LESS than $3.00 on two and you've got four side dishes for the week!

So there recipe I have for you is fairly simple. The cook time on these however is over an hour so make sure you give yourself some time before you settle down to eat.

Ingredients

2 Acorn squash

4 Tsp Cinnamon

2 Tsp Nutmeg

2 Tsp Cardamom
4 Tsp Butter
2 Tsp Brown Sugar
4 Tbsp Maple Syrup

Let's get cooking! Preheat oven to 400°F.

Using a strong chef's knife cut the acorn squash in half, lengthwise. Be very careful doing this and make sure you have a good knife.

Scoop out the seeds and pulp (the stringy stuff) with a spoon.

Score (cut horizontal and vertical lines) into the insides of each half several times with a sharp knife.

Add your "butter" (I used Earth Balance), then add your spices (cinnamon, cardamom and nutmeg), the brown sugar, and the maple syrup. Sorry I forgot to get a picture of the squash halves all dressed up before I put them in the oven. 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. This is to keep the outside of the squash from drying out.

Bake in the oven for 1 hour 15 minutes, until the squash is very soft. It can take up to 1 hour and 30 minutes. When it is done, you will be able to insert a fork into into the squash with ease. 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. I went ahead and mixed mine together so that flavors could be absorbed into the squash.

For storage I just wrapped each of the squash halves in foil. That way, when you are ready to eat one, you can just turn your oven on to 350 and warm it up in the oven! TADA!