Baked Acorn Squash with Vermont Maple Syrup
I love winter squash, especially acorn squash. The shape and name says it all and is a lovely squash to present cooked whole. My favorite way to serve acorn squash is simple, beautiful to look at, and even better to eat.
These three spindly little acorn squashes were the only ones to grow in my garden this year. I had plenty of cucumbers and peppers, but for some reason, none of my squash did well. I had been looking forward to doing this recipe all summer and even though they were small, they were wonderful!
Cut your acorn squash in half vertically. In other words cut from top to bottom. Using a spoon, scoop out the seeds leaving a nice “bowl” in the center of the acorn flesh. Place the halves (about 1 half per person) in a microwave and oven safe baking dish. While you can bake the squash all the way through in the oven, it takes up to an hour. To save time and energy, put two tablespoons of water in the bottom of the dish and microwave on high for 10-15 minutes or until a fork goes easily into the flesh.
In each cavity or “bowl” in the center of the squash place a dab of butter and then 1-2 tablespoons of pure Vermont maple syrup. Bake in a 350°F oven for 10 minutes or until the syrup has bubbled and begun to cook into the squash. Remove from oven and serve as is on a plate. Eat with a spoon scraping the squash flesh into the syrup and butter. Delicious and fun for guests and children to eat!