Recipe for Maple Baked Acorn Squash
The inside of an acorn squash is deep yellow or orange, in vivid contrast to the green, sometimes mottled exterior. Maple syrup and brown sugar add sweetness to this warming wintertime dish.
Preparation time: 5 minutes
Cook time: 30 minutes
Yield: 2 servings
1 medium acorn squash
2 teaspoons butter
2 tablespoons dark brown sugar
2 tablespoons pure maple syrup
Preheat the oven to 350 degrees.
Cut the squash in half. Scoop out and discard the seeds and strings.
Put 1 teaspoon of the butter, 1 tablespoon of the maple syrup, and 1 tablespoon of the brown sugar in the center of each squash half.
Place the squash halves in a small, oiled baking dish and fill the dish 1/2 inch high with water.
Cover the dish loosely with foil and bake for 30 minutes or until the squash is soft.
Vegans or anyone seeking to limit saturated fat intake can leave the butter out of this recipe entirely. Add a couple tablespoons of finely minced Granny Smith apple to each squash half in Step 3 if desired.
Per serving: Calories 208 (From Fat 36); Fat 4g (Saturated 3g); Cholesterol 11mg; Sodium 53mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 2g.