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Author Notes: I needed to do acorn squash the way my mom made it for my dad back in the day. Simply baked, coated with butter, maple syrup, salt and just a wee bit of thyme. This will be one of your favorite comfort foods this fall and winter. —Vicki Amsinger
- 1 acorn squash
- 2 teaspoons canola oil
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 sprigs fresh thyme
- sea salt to taste
- Preheat oven to 350 degrees F.
- Wash the squash and cut it in half lengthwise (through the tip and stem). Also, slice off a tiny slice of the bottom of each half so they don’t wobble on your baking sheet, but don’t cut through to the inside of the squash.
- Scoop out the seeds and any loose fibers (save those seeds-you can roast them with canola oil and salt just like pumpkin seeds).
- Pour 1 teaspoon of canola oil in the cavity of each squash half. Fold a paper towel in half and rub the oil all over the inside and outside of the squash half. This helps to keep the moisture in the squash.
- Place the squash halves (cavity up) on a baking sheet and roast for 1 hour, or until a fork goes into the middle and comes out easily. Remove from the oven and place 1 Tablespoon of butter in the center of each half. Use a fork to run that butter knob all over the cut surfaces. Drizzle the syrup evenly over the squash, sprinkle with thyme leaves and sea salt.
- I like to tell people that haven’t eaten squash this way that the skin is edible, but it tastes much more creamy and luscious if they use a spoon to just scoop out the flesh.