Acorn squash is often harvested in late summer, stores easily for several months, and is often enjoyed during the fall and winter. This winter squash is not as rich in beta carotene as some of its cousins but is high in fiber and potassium, and delivers a meal or side dish that is satisfying.
I have read that acorn squash is easy to grow and is planted after the last threat of frost. Next season I am planning to try my hand growing winter squashes (acorn and butternut) along side my summer squashes (zucchini and yellow crooked neck).
This baked acorn squash proves that fresh and simply prepared equals delicious.
Baked Acorn Squash with Brown Sugar and Butter
Recipe from Food Network
1 acorn squash cut in half
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Freshly ground black pepper
Preheat oven to 400 degrees F.
Scoop the seeds out of the cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of squash with butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1-hour until the squash is tender when pierced with a fork. Serve 1 half per person.