Squash is an under used winter vegetable, at least for me. Living in NYC, I don’t buy it often since I have to carry my groceries home. I usually opt for lighter vegetables, like leafy greens and brussels sprouts. But it’s been super cold in the city this week, and something about eating roasted squash with butter and brown sugar feels like the perfect antidote to bone chilling temperatures. Plus, when it roasts for over an hour, it will make your home smell delicious and cozy.
Nutritionally, squash is a powerhouse food. It is an excellent source of vitamin A and C, has a good amount of fiber, and also contains folate, vitamins B6 and B2, vitamin k, magnesium, potassium, and omega-3 fatty acids (which I was surprised to learn). I adapted this recipe from The Pioneer Woman.
Eater’s Note: These reheat well. I suggest making 2 or 3 at a time, and wrapping leftovers individually in foil. To reheat just pop them in the oven (or even toaster oven) on their foil wrapper for 10min.
- 1 acorn squash
- 1 tbsp butter (preferably "grass-fed" or "pastured")
- 2 tsp brown sugar
- sprinkle of cinnamon
- ½ tbsp pure maple syrup - for drizzling
- sprinkle of course sea salt
- Preheat oven to 400.
- With a large, sharp knife cut the acorn squash in half from end to end. This takes a little muscle and possibly the help of a mallet.
- Scoop out seeds and stringy center.
- With the tip of the knife, score the inside flesh about a dozen times.
- Add an inch of water to your baking dish. Add squash cut side up and sprinkle with salt.
- In the center of each half, place ½ tbsp of butter, 1 tsp brown sugar, and drizzle with maple sugar.
- Cover with foil and roast for 30 minutes, then remove foil and roast for another 30 to 45min.
- You can baste the squash a few times while it cooks. Spoon the delicious melted butter and brown sugar around the rim and sides. Yum.