Prep 10 mins
Cook 1 hr
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! :)
- 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
- Preheat oven to 350 degrees F.
- Line baking sheet with aluminum foil.
- Halve squash and remove seeds and pulp; rinse.
- Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
- Dot each half with butter and drizzle a tsp.
- of brandy over top.
- 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).
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.
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.
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