This is how my Mom prepared acorn squash growing up.
Acorn Squash with Brown Sugar
Serves 2 – 4 (2 halves or 4 quarters).
1 acorn squash
1 tablespoon unsalted butter
1 tablespoon plus 1 teaspoon brown sugar
Rinse the entire squash and place it in a baking dish, resting in about 1 inch of water. Bake at 350 degrees for 1 hour. Insert knife into squash to make sure it is cooked (knife should slide in easily). Remove squash from oven and let cool slightly on a cutting board. Cut squash in half and scoop out seeds and toss. Top the acorn squash halves (or quarters) with butter and brown sugar. Serve immediately.
This is one of my favorite Ina Garten recipes (and that’s saying a lot!) It’s so versatile – you can serve to kids for a casual, weeknight dinner or with a fancier meal if you are entertaining. You can also make them ahead and reheat them in the oven if you need to. I don’t know about you, but our family can’t get enough of sweet potatoes, so this is a fun way to mix it up. Note: I slice my sweet potatoes a little thinner than Ina and I always double the recipe!
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt (if needed) and serve hot.