Spiced Baked Acorn Squash

Sue Lau's Note:

Wonderfully rich and full of beta carotene! These are available year-round, so you don't have to wait for the harvest season to enjoy them! :)

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 2

• 1 acorn squash
• 29.58 ml honey
• 29.58 ml butter
• 2.46 ml cinnamon
• 1.23 ml allspice
• 0.5 ml nutmeg
• 7.39 ml brown sugar
• 9.85 ml brandy

Directions:

1. Preheat oven to 350 degrees F.
2. Line baking sheet with aluminum foil.
3. Halve squash and remove seeds and pulp; rinse.
4. Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
5. Dot each half with butter and drizzle a tsp.
6. of brandy over top.
7. Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).

Reviews

[Cookgirl]

Prepared with a freshly picked acorn squash from the garden. The cinnamon was reduced by half and the cognac was a *very nice touch*. Served with a main dish salad and crusty bread for an easy but elegant mid-week meal. Thanks for posting.

[Sackville]

Wonderful squash! I skipped the honey as I didn't have any in the house and used rum instead of brandy. Served it as a side to a lentil dish. Fantastic taste. The sweetness really compliments the sauce. Mine took about 60 minutes to bake.

[Bergy]

I used what I think is called a Uchiki Kuri Squash it is slightly different in it's flavor but it went well with this recipe. I used the full 2 tsp of Brandy along with the other spices. It was delightful how they brought out the flavor of the squash without overpowering it..There was still a distinct hint of Brandy mellowed with the cinnamon etc. Thanks Sue for another recipe for one of my favorite veggies - Squash